Thumbprint Cookies
Summary
Yield: 2 dozen cookies
Prep: 15 minutes / Chill: 2 hours / Bake: 20 minutes / Total time: About 2.5 hours
Recipe Ingredients
90g (1/2 cup) Zero Egg Liquid, divided
226g (1 cup) unsalted butter, room temperature + 3g (½ tsp) salt. Alternative: 226 g (1 cup) vegan butter, room temperature + 1.5g (¼ tsp) salt
107g (1/2 cup) brown sugar, packed
240g (2 cups) all-purpose flour
5g (1 tsp) vanilla extract
114g (1 cup) finely chopped pecans or walnuts
60g (1/4 cup) water
Jam of your choice
RECIPE PREPARATION
In bowl of stand mixer fitted with paddle attachment, cream butter/vegan butter, brown sugar, and salt on medium speed, about 30 seconds.
Gradually add vanilla and ¼ cup room temperature Zero Egg Liquid (reserving ¼ cup) and beat until fluffy.
Turn off mixer and add flour, mixing on low speed just until incorporated. Scrape down paddle and sides of bowl and mix 5 seconds more.
Cover dough with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F (177°C). Line 2 half-sheet pans with parchment paper.
In small bowl, combine remaining ¼ cup Zero Egg Liquid with ¼ cup water.
Form chilled dough into 1-inch balls. Dip each ball in Zero Egg Liquid, and then roll in chopped pecans or walnuts. Place on sheet pan and press thumb or handle of a wooden spoon into center of each cookie, smoothing out any cracks that form.
Bake 5 minutes, then press thumb into center of each cookie again to reinforce indentation.
Return to oven and bake 12 - 15 minutes more, or until edges are lightly browned.
Cool completely on tray. Before serving, place a bit of jam or jelly in each thumbprint.