Polish Thumbprint Cookies (Dżemowe Oczka) (Wersja do druku)
Buttery Polish shortbread cookies with a jam-filled center, known in Polish kitchens as dżemowe oczka, a cookie-tin classic that comes together in one bowl.
# Składniki:
For the dough
01 -
3/4 cup (170 g) unsalted butter, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
3 large egg yolks
04 -
1 teaspoon vanilla extract
05 -
2 1/2 cups (315 g) all-purpose flour
06 -
1/4 teaspoon salt
For filling & coating
07 -
1/2 cup (160 g) thick jam (raspberry, apricot, or plum powidła)
08 -
1 egg white, lightly whisked (optional, for coating)
09 -
3/4 cup (90 g) finely chopped walnuts (optional coating)
10 -
Powdered sugar, for dusting (optional)
# Przygotowanie:
01 -
Beat the softened butter with the sugar for 2-3 minutes until pale and fluffy.
02 -
Mix in the egg yolks one at a time, then the vanilla, scraping down the bowl.
03 -
Add the flour and salt in two additions, mixing just until a soft dough forms. Do not overmix.
04 -
Wrap the dough and refrigerate for at least 30 minutes, until firm but pliable.
05 -
Roll into 1-inch balls. If using the walnut coating, roll each ball in whisked egg white, then chopped walnuts.
06 -
Press a deep thumbprint into the center of each ball and spoon in about 1/2 teaspoon of jam.
07 -
Bake at 350°F (175°C) for 14-16 minutes, until the edges are pale gold. Cool on the sheet 5 minutes, then move to a rack.
# Uwagi:
01 -
Dough can be made up to 3 days ahead and refrigerated, or frozen up to 2 months.
02 -
Makes about 24 cookies.