Valentine’s Day is just around the corner, so if you’re looking for a fun and inexpensive gift for kids and friends, bake up a batch of double thumbprint cookies! These are the perfect Valentine’s Day treat because, instead of your standard thumbprint cookies (which are round), the double thumbprint variety are gently pressed together and tapered at the bottom to form the shape of a heart. It’s the same classic taste with a festive new shape!
Double Thumbprint Cookies
Recipe adapted from Ina Garten at Food Network
• 3 sticks butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1-2 tablespoons milk
• 1/4 teaspoon kosher salt
• 1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut or chopped nuts
Jam or Fruit Butter
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. If the mixture remains crumbly, add 1-2 tablespoons of milk until the dough begins to form a ball. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in either the coconut or the chopped nuts. Place two of the balls next to one another, with one side touching, on an ungreased cookie sheet. Press a light indentation into the top of each with your finger, and then taper the bottom of the two balls into a point to form a heart. Repeat this process with the remaining balls of dough.
Drop 1/2 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Transfer cookies to a plate or wire rack, and cool completely before packaging.