Food styling and photo by Orange Piggy © Sarah Phillips
Tami Says: “I have always made these cookies at Christmas and for Weddings. Not a lot of people like the jelly filled jewels, and neither did I, but I always made them for those who do.
Then, a customer requested that I make thumbprints, but instead of putting jelly in the impression, she asked if I could pipe a swirl of buttercream on the top. So I did, and naturally I had to have a taste. Oh, it was good! And another form of thumbprint was born, no jelly, just icing. After another year, when it came to bake again for the Holidays, I tried another new idea. I melted some semi-sweet chocolate chips and spooned some into the impressions. After baking, I piped the icing on the top, and they were even better! The sweet icing compliments the shortbread, and then the chocolate surprise is wonderful! I usually sprinkle chocolate jimmies on the top to hint at the chocolate inside.
What kind of icing? I just use my regular buttercream, you can use what ever is your favorite, or simply make a small batch with 1/4 cup shortening, 1/4 cup butter, a pinch of salt, about 2 cups of powdered sugar and a little milk to soften the consistency. With a pastry bag and an open star tube, pipe a little rosette on top of the cooled cookie. Sprinkle with “jimmies” or non-pareils.
And, in my opinion, the cookies with the icing just taste better about 2 days later, after they have sat out in the open air. The buttercream crusts and is soft inside and the cookie is firm, and it's just plain good. Bring on the milk!”
COOKIE RECIPE HELP
INGREDIENTS
1 stick (1/2 cup or 8 tablespoons) unsalted butter
1/2 cup Crisco brand shortening
1/2 cup light or dark brown sugar, packed
2 large eggs, separated
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/4 teaspoon salt
1 1/2 – 2 cups finely ground walnuts to roll the dough in
Favorite jams, or commercial fillings
INSTRUCTIONS
1. Position an oven shelf to the middle and heat the oven to 350 degrees F.
2. In a mixing bowl, beat the butter, Crisco and sugar until creamy. Set your egg whites aside, and add the yolks and vanilla to the mixture. Stir in the flour and salt and blend until combined.2.
3. Scoop the dough with a #100 or #70 cookie scoop, or shape the dough into 1 1/2 inch round balls. Roll the dough in the egg whites, then roll in the walnuts. Place on sheet pans covered with parchment paper or on ungreased sheet pans (silpats work too!).
4. Press an impression in the center with your knuckle or a small round measuring spoon.
Fill: If you are using the commercial fillings, you can fill the impression before baking. If you are using regular jams from a jar, you can bake the cookie, then when the cookie is almost done, remove and fill the impressions, then bake for another minute.
5. Bake. Total baking time is approximately 12-15 minutes, be sure to check after 10, and write down the time in your oven on the recipe.
The cookies are done when the bottoms start to show a small amount of color, but not much. They are set and not doughy in the center. Cool the cookies on the sheet pan if you are using parchment, if not, cool for a minute, then remove with a spatula to a cooling rack.
STORAGE
There isn't any really great way to store these cookies, lay them flat and place plastic wrap in between the layers. Store for about 1 week.
This is a recipe I prefer not to freeze. Shortbread dough doesn't always come out of the freezer as soft and pliable as it goes in, so I make these fresh when I need them.
