Thumbprint Cookies � Great Grandma Mitzi to the Rescue!

My mother, Pauline, made really nice thumbprint cookies, but unfortunately I never wrote down her recipe, and so I was forced to go online to find one, so I could refresh my memory. I knew the ingredients, but unless you have them in the right proportions, you won�t end up with that perfect melt-in-your-mouth texture these iconic cookies are known for.

Above and beyond the buttery mouthfeel, we also want a cookie that has perfectly smooth edges, with none of the dreaded cracks that give away a subpar recipe. So, I did an image search, and came across a recipe that looked very similar, and believe it or not, it was credited to a Great Grandma named �Mitzi.�Since my last name is Mitzewich, that pretty much sealed the deal.

I usually have to adapt recipes I steal online, but with these, I didn�t need to change a thing. They really were perfect, as advertised. So, sincere thanks to Stacy from Wicked Good Kitchen, and her Great Grandma, Mitzi.  My Mom would�ve loved these, although she would�ve asked where the chopped walnuts were, since she liked to add those to hers. 

Speaking of family, if you�re entertaining some of yours during the holidays, these beautiful cookies would make a lovely addition to your dessert table, which is why I really do hope you give them a try soon. Enjoy!

Ingredients to make 20 to 24 Thumbprint Cookies:

1 stick (1/2 cup) soft unsalted butter

1/3 cup powdered sugar (not sifted)

1 large egg yolk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon fine salt

1 1/4 cups all-purpose flour (5 ounces by weight)

1/2 cup fruit jam to fill centers

- 325 F. for 15 minutes

For the icing:

- Combine powdered sugar with a little milk or water, and mix until you have a consistency that will hold its shape when piped.

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