Orange Thumbprint Cookies

Every year as the weather begins to get cold I start to crave citrus fruits.  Oranges have a lovely baking flavor.

For these cookies we made the filling for the center but really a nice marmalade would be quite lovely.  I think I tend to prefer the use of a jam as it has a nice finish to it after being baked.   If you do make these and use the filling below, it is a bit more runny than jam so it is helpful to keep the impressions centered with a high enough wall to prevent it from running over the edge.  If the fill spills out the bottoms end up a much deeper brown.

And of course thumpbrint cookies are great for interaction.  I would roll them into the balls and then Dan would make the impression in the center. 

 Orange Thumpbrints

Source: Martha Stewart, Holiday Sweets edition 2009

For the dough:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon coarse salt (Kosher works well)

For the filling:

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg, room temperature
1 teaspoon finely grated orange zest, plus 1 tablespoon fresh orange juice
1/8 teaspoon coarse salt

Confectioners' sugar, for dusting

With an electric mixer on medium high speed, cream butter and granulated sugar until pale and fluffy.  Add yoks and vanilla, beat for 1 minute.  Reduce speed to low; beat in flour and salt until combined. Coverbowl with plastic wrap, and chill until firm, at least 1 hour or up to 1 day.

Preheat oven to 325 degrees.  Line baking sheets with parchment or waxed paper; lightly coat with cooking spray.  Whisk together granulated sugar, flour, and egg.  Stir in zest, juice, and salt.

Form balls of dough (equal to 2 teaspoons), and place on prepared sheets, about 1 inche apart.  With the handle of a wooden spoon, press gently in the center of each to create an indentation.  Bake 10 minutes.  Remove from the oven and press centers again if the indentations lose definition. Spoon filling into centers.  Continue baking until cookies are light brown around the edges, 10 to 12 minutes more.  Transfer sheets to wire racks to cool completely before dusting with confectioners' sugar. 

Cookies can be stored up to 2 days at room temperature in airtight containers.

While we made these as part of our holiday baking, they would be great anytime.  And certainly would be a cute addition to a winter birthday party.

Enjoy!

~ Tara