These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor.
Pressed Marzipan Thumbprint Cookies
Makes about 20 cookies
Ingredients
- ⅔ cup (150 grams) unsalted butter, softened
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (100 grams) Marzipan (recipe follows), room temperature
- 1 large egg yolk (19 grams), room temperature
- ½ teaspoon (3 grams) vanilla bean paste
- 2 cups (250 grams) all-purpose flour
- ¼ teaspoon kosher salt
- White Chocolate Ganache (recipe follows)
- Garnish: holiday sprinkles
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat until well combined. Beat in egg yolk and vanilla bean paste.
- In a medium bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in two additions, beating until combined after each addition.
- Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes or up to overnight. (If refrigerating overnight, let dough stand at room temperature for about 15 minutes before rolling.)
- Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
- Between 2 sheets of parchment paper, roll dough to a ¼-inch thickness. Using a 2¼-inch thumbprint cookie stamp* dipped in flour, cut dough, rerolling scraps as necessary. Place 1 inch apart on prepared pans. Freeze until firm, about 15 minutes.
- Bake until bottoms are lightly golden, 12 to 15 minutes. Let cool slightly on pans, about 5 minutes. Remove from pans, and let cool completely on wire racks. Fill centers with White Chocolate Ganache. Garnish with holiday sprinkles, if desired.
Notes
*We used Williams Sonoma Thumbprint Cookie Stamps.
PRO TIP: No cookie stamp? No problem! Using a 2-inch fluted round cookie cutter, cut dough. Using a ¼-teaspoon measuring spoon dipped in flour, gently make an indentation in the center of each cookie to create the perfect spot for your ganache.
PRO TIP: No cookie stamp? No problem! Using a 2-inch fluted round cookie cutter, cut dough. Using a ¼-teaspoon measuring spoon dipped in flour, gently make an indentation in the center of each cookie to create the perfect spot for your ganache.
Marzipan
Makes 1¾ cups
Ingredients
- 2¼ cups (216 grams) blanched almond flour
- 1½ cups (180 grams) confectioners’ sugar
- 1 large egg white (30 grams)
- 2 teaspoons (8 grams) vanilla extract
- 2 teaspoons (8 grams) almond extract
Instructions
- In the work bowl of a food processor, place almond flour and confectioners’ sugar; pulse until combined. Add egg white and extracts; process until mixture holds together when pressed between two fingers. If mixture is too dry, add water, 1 teaspoon (5 grams) at a time, until desired consistency is reached. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
White Chocolate Ganache
Makes about 1 cup
Ingredients
- 8 ounces (226 grams) white chocolate, chopped
- ⅓ cup (80 grams) heavy whipping cream
Instructions
- In a medium heatproof bowl, place white chocolate.
- In a small saucepan, heat cream over medium heat just until steaming and bubbles form around edges of pan. (Do not boil.) Pour hot cream over white chocolate. Let stand for 3 to 5 minutes; whisk until smooth. Use immediately.
