Tuesday, January 24, 2017

Making Strawberry Cheese Thumbprint Cookies

I am suddenly on a CNY cookies baking roll this year (but didn't bake a single cookie for last Christmas!)... I have been baking three different types of cookies for three days in a row now. I even had to rope in my husband's help in rolling the cookies dough because rolling or shaping cookies is quite a tedious job and takes a lot of time.

One of my favorite cookies to bake this year is the Strawberry Cheese Thumbprint Cookies by Tintin Rayner, which at one point of time had taken over my Instagram feed because so many home-bakers remade her recipe and posted their creations in Instagram. The #kiasu in me just had to join the wave in making Thumbprint Cookies.

Here's the recipe that I slightly modified. The first time I tested the recipe, my cookies were kind of melted when I placed them in the hot oven, resulting a slightly bigger cookies which didn't look so good. For the second attempt, I added a bit more flour to the cookie dough so the cookies would be in a better and firm shape after baking. I suppose each egg yolk has different size hence calls for a slightly different flour use. The key is not to put too much flour into the dough either; else your cookies might crack when you roll them into small balls.

Best Thumbprint Cookies.

Strawberry Cheese Thumbprint Cookies


150gr Butter, at room temperature
100gr Icing sugar
1 Egg yolk
A dash of vanilla powder, optional
225gr Flour (plus 1-2 tbs if needed)
20gr Corn flour
20gr Milk powder
1/2 sdt Baking powder
75gr Grated cheddar cheese
2-3tbs Jam/ Peanut Butter/ Nutella, placed in a piping bag for filling
1 Egg white, for coating

Step-by-step in making Thumbprint Cookies.

  1. Beat butter and icing sugar using electric mixer until pale. Add the egg yolk, mix well.
  2. Fold in the flour, corn flour, vanilla powder, baking powder and milk powder into the mixture until well incorporated.
  3. Roll the dough into small balls. 
  4. Take one small ball and dip it into the egg white. Coat it with grated cheese.
  5. Place the dough ball in a tray that is already covered by baking sheet. Press the middle of the cookie ball with a finger to create an indentation. Repeat step 4 and 5.
  6. Fill the indentation of each cookie with jam or any filling desired.
  7. Bake the cookies in a preheated oven at 150-160 degree Celcius for 30-40 minutes or until the cookies are golden brown.

PB and Jam Thumbprint Cookies.

For my second attempt in making these cookies, I filled half of my thumbprint cookies with Peanut Butter (which my husband loves) and didn't coat the Peanut Butter cookies with any cheese. They tasted as good as the strawberry jam ones. For me, Strawberry and Cheese are truly match-made in heaven! They taste so delicious when eaten together.

Last but not least, I don't know if you have the habit of reading the health benefits of super food that you eat but I do. I love reading the health benefits of fruits or veggies that I eat for my own knowledge. In case you are wondering the history and health benefits of strawberries, have a read about it here.

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