Monday Mange: Jemma's Thumbprint Cookies

Jemma Reaux was our guest kid baker on this segment of Monday Mangé with The Frosted Apron. She shared one of her favorite cookie recipes with us.

JEMMA LEE’S THUMBPRINT COOKIES

• 1 cup salted sweet cream butter, softened
• 3/4 cup granulated sugar, divided
• 1 egg
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 2/3 cup jam (raspberry, strawberry) your choice 

Icing Ingredients

• 1/2 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons water(may need extra)

Instructions 

1. In medium bowl stir together flour and baking powder. In stand mixer cream butter, 1/2 cup granulated sugar, and almond extract. (Approximately 2 to 3 minutes on speed 3) Add the egg and beat well. Gradually beat in flour mixture. Dump dough onto a floured surface. Make into a ball, wrap with seran wrap and chill dough for one hour in the fridge. 
2. Preheat oven to 350°F. Line baking sheets with parchment paper. Place remaining 1/4 cup of granulated sugar in small dish. Roll dough into 1-in. balls. Roll balls into sugar and place 2 inches apart on baking sheets.
3. Using your thumb or the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in the center of each ball. Bake at 350°F for 8 minutes. Remove from the oven. Use the bottom of the 1/2 teaspoon again to press the centers of the cookies back down. They rise a little while baking. Fill the centers with your jam of choice. Put back in the oven and bake for 3 or 4 more minutes until edges are slightly browned. Cooking times may vary. Remove to wire racks.
4. Cool completely. To make glaze, combine confectioners sugar, extract and water until well mixed. Icing should be fairly thick. Drizzle over cookies.
5. Store in an airtight container in a cool place with parchment paper between layers. Enjoy!                   
   
   Sponsored by All About You Boutique & Gifts located in New Iberia and Youngsville and Henagan-Daly Team Dentistry located in New Iberia.