Thumbprint Cookie recipe from 1961

on

 

I pulled this Thumbprint Cookie recipe from Lila Perl’s ‘What Cooks in Suburbia’ cookbook published in 1961*. 


The result is a delicate shortbread filled with the sweet filling of your choice.



INGREDIENTS


Cookies:

¾ cup unsalted butter (170g)

¾ cup vegetable shortening (144g)

¾ cup caster sugar (150g)

3 egg yolks

1 teaspoon vanilla extract

3 cups sifted all-purpose flour (330g)

¼ teaspoon salt


Fillings:

Jam

Milk chocolate

Lemon curd

1 egg white

2 tablespoons sugar


Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 375°F/190°C
  • Line cookie sheets with parchment paper

  1. Blend butter and shortening in a large mixing bowl.
  2. Add sugar and cream well.
  3. Mix in egg yolks and vanilla until fully blended.
  4. Sift flour, then measure 3 cups, or weigh out 330g.
  5. Combine sifted flour with salt, then sift into the creamed mixture and mix, forming a soft dough.
  6. Roll into 14g (½ oz) dough balls (about 1-inch balls).
  7. Place dough balls on cookie sheet 2 inches apart.
  8. Flatten slightly and make an indent with your thumb or the rounded end of a teaspoon. (I used the back of a ½ tsp measuring spoon.) Dip the back of the spoon in flour to help prevent sticking.
  9. Fill the indentations with jam, chocolate, lemon curd, etc.
  10. For meringue filling, Beat 1 egg white with 2 tablespoons of sugar until stiff but not dry, then use to fill cookies.
  11. Bake in a preheated oven at 375°F/190°C for 8-10 minutes or until light brown.
  12. Cool in pans for 5 minutes, then fully cool on cooling racks.

Original recipe clipping:


Comments

Post a Comment