Facebook | Pinterest | Instagram We also made a double batch of Spritz, some Soft Ginger Cookies, and at least 2-3 batches of Butter Pecans over the last few weeks. (I made a video for the Butter Pecans! Check it out!) Spritz cookies are a huge classic in Eric’s family. We made them as usual and had a huge tupperware full of Spritz at the end of the night. This morning I ate breakfast, then looked around for breakfast dessert, like any normal person. (Oh, sorry, are you better than me? Get over yourself, breakfast dessert is a THING.)
Switch up the jam. Apricot, peach, strawberry, blackberry, you name it, it’s going to be amazing in these cookies. If you do decide to use a fruit jam that’s not from a berry, consider also switching out the almond extract for vanilla (just a preference, almond is still great if that’s what you prefer). Add nuts. A few sliced almonds sprinkled on top of each one of these before baking would be gorgeous. You can also roll the buttery cookie ball in chopped pecans or walnuts before making the thumbprint. Use a different filling after baking. Nutella and Biscoff would melt in the oven, so if you want to use them, bake the cookies before adding the filling. You’ll still make the thumbprint before you bake, and you may want to make it a little deeper than usual since the cookies will puff up a bit without jam weighing them down.
1 – Roll: This is about how big you want your cookies to be. About a tablespoon of dough. 2 – Make the Thumbprint: Use something to press the cookie down in the center. Thumbs are okay, but it’s even better if you find something that’s about the size of a tube of chapstick. (Clean your chapstick off and use it!) I used the handle of a wooden spoon that’s about 3/4 inch across (thicker than most wooden spoon handles I think), and it was perfect. I’ve read about people using corks too. However you want to do it, make a well in the center of the cookie. You want to press about halfway down, don’t press all the way through or your jam will seep through to the baking sheet. 3 – Patch up those cracks now (or the jam will seep out). 4 – Spills: No problem just swipe it back toward the center 5 – Icing: The third best part about these cookies (number one being the shortbread and number two being the raspberry jam, of course) is the almond icing that we drizzle over the finished cookies! The perfect trifecta. If you’d like to freeze the dough, roll it into balls, then place them on a cookie sheet to freeze for 30 minutes before tossing them in a ziplock bag. The dough will last for 2-3 months. If Christmas isn’t the perfect time to make a thousand thumbprint cookies, then when is it?? Do it! (…and then maybe get your husband to hide them from you.)
