Thumbprint Cookies
Some recipes come from family, some come from memories, and some just happen because you went down a recipe rabbit hole one day and didn’t stop. That’s exactly what these were.
I wasn’t planning anything special-I just started looking up cookie recipes, landed on thumbprints, and then got stuck with what unique compote I could fill them with. Jam felt obvious, chocolate felt heavy, and then somehow pear butter popped in my brain and I could not let it go. So I leaned into it. I added a little vanilla bean paste, and suddenly it turned into something that felt cozier than I expected.
These cookies feel like one of those slow, quiet days at home. It’s raining outside, you’ve got your favorite apple maple bourbon candle burning perhaps, and your wrapped up in the biggest, softest blanket you own. There’s a hot cup of tea nearby-my go-to is a Lord Bergamot-and nothing on your to-do list that can’t wait. With a plate of cookies noext to you and a good book, that just might be the perfect day.
You grab one wihtout thinking…then another…and before you know it, half the batch is gone and your not even mad about it (plus there is fruit so it is healthy). That is what I love about these, they’re soft buttery, and just sweet enough, but the pear butter keeps them from feeling heavy. The vanilla smooths everything out, and somehow it all just works. They’re not flashy and they’re not trying to impress anyone. They’re just really really good in that quiet, comforting kind of way.
Thumbprint Shortbread
Yields: 24 Cookies
Ingredients:
170g Unsalted Cool Butter, not cold but not room temp
100g Powdered Sugar
1 Lg Egg Yolk
1t Vanilla Bean Paste
1/4t Salt
260g All Purpose Flour
Pear Butter Ingredients:
900g Ripe Pears, I used Bartlett
100g Brown Sugar
1 Vanilla Bean
15g Lemon Juice
1/2t Cinnamon
Pinch of Salt
Instructions:
Prep: Preheat your over to 350 degrees when ready to bake Note: After scooping these cookies you will need to chill for at least one hour, overnight if doing this gluten free.
Pre-step: In a pot on medium low heat, add peeled and diced pear, lemon juice, brown sugar, cinnamon and salt on a low heat, we want to make our pear butter first so it is completely cooled by the time we fill our cookies. Let this go stirring occasionally until the pear breaks down and a majority of the water evaporates to give you that “butter” consistency we are looking for. (Think of applesauce for reference.)
Step 1: In a stand mixer fixed with a paddle attachment, cream butter and sugar together until well blended.
Step 2: On speed 1, slowly add yolks, vanilla, and salt until combined.
Step 3: Lastly, incorporate the flour in thirds until combined.
Step 4: With a small cookie scoop, portion out your dough on a quarter sheet tray (do not mind spacing we are just getting these ready to chill) or on a plate, whatever works best for you. Then take your teaspoon, and using the backside of it, create a well in the cookie where you will later pipe in your pear butter.
Step 5: Place in fridge to chill for at least one hour or overnight if doing this gluten free.
Step 6: Evenly space your cookies on a sheet try and fill with pear butter until it bubbles up but does not bubble over.
Step 7: Bake in oven for 12-15 minutes, let stand on sheet tray for 5 mins before moving to a cooling rack and repeat until all cookies are baked.
Step 8: For serving, these look so dainty with some powdered sugar dusted over the tops.
Notes:
Sheet pan placement: When scooping out dough and placing on pan to chill, you can place together with no space in between to save space in your fridge
Why are we chilling the dough: Chilling your dough helps with the cookie spreading when you bake it as well as the chewiness of the cookie.
Make it Gluten Free: Replace the flour with 1:1 gluten free baking flour that contain xanthan gum already. I recommend Bob’s Red Mill 1:1 Baking flour (blue bag) or King Arthur Gluten Free Measure for Measure. GF flour can take the time to absorb moisture - this prevents dryness and grittiness. Bake at same temp but you may need to add 5 mins to the bake time.
Make it Dairy Free: Swap the butter out for a plant-based butter substitute, it behaves closest to butter, avoid tubs that say spread, anything that says “light” or coconut oil alone.
