Ginger Thumbprints Recipe
Incidentally, If you don’t have pastry flour, you can mix 2 tablespoons all purpose flour with 2 tablespoons cake flour. The flours and cornstarch make the shortbread base very tender, so it’s a good idea to use them in your cookies. Baking them at a lower temperature gives them a more crumbly texture; if your oven tends to be a little hotter, reduce the temperature to 300°; the cookies will take a bit longer to bake, but will melt in your mouth.
3 dozen cookies
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2/3 cup cornstarch
1/4 cup pastry flour
1/2 teaspoon salt
14 tablespoons softened butter, (3/4 cup plus 2 tablespoons)
1 tablespoon vanilla
3/4 cup ginger preserves
- Preheat oven to 325°.
- Place a fine strainer over a mixing bowl; measure the flour, powdered sugar, cornstarch, pastry flour, and salt into the strainer and shake through.
- Add the butter and vanilla and mix until it holds together.
- Scoop 1" balls from the mixture, roll them in your hands, and place the balls on a silpat-lined or parchment-lined baking sheet.
- Using your thumb, press an indentation into each of the balls; fill the indentations with the ginger preserves.
- Bake 20-25 minutes or until the cookies are set, but not brown.
- Remove from the oven, transfer to cooling racks, and let cool thoroughly.
- Store in an airtight container for up to several weeks.
Amount Per Serving
Calories 93 Calories from Fat 41
Percent Total Calories From: Fat 44% Protein 3% Carb. 54%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 12 mg
Sodium 79 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
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