FREE DELIVERY ABOVE $60

Popular

Flour-less Fudge Brownies

Flourless Chocolate Cake

Almond Flour Brownies

Almond Flour Shortcakes
Account
Cart
Recipes > Fiori Thumbprint Meltaway Cookies

Fiori Thumbprint Meltaway Cookies

Recipes > Fiori Thumbprint Meltaway Cookies

Fiori Thumbprint Meltaway Cookies

Recipe by RedmanShop

Share

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Cake flour and olive oil make these thumbprint cookies super-tender; the compelling hints of vanilla and orange come courtesy of our wonderful Fiori di Sicilia flavoring. A jewel of tart jam in the center completes this very pretty picture.

Save Entire Page as PDF

Prep

40 mins

Bake

12 to 15 mins

Total

1 hr 55 mins

Yield

about 2 dozen cookies

Ingredients

Shop This Recipe
  • Unbleached Cake Flour — 2 1/2 cups (300g)
  • Table Salt — 1/4 teaspoon
  • Confectioners’ Sugar — 1 cup (113g)
  • Unsalted Butter, Softened — 8 tablespoons (113g)
  • Extra-Virgin Olive Oil — 6 tablespoons (76g)
  • Orange Zest — 1 to 2 teaspoons, to taste
  • Pure Vanilla Extract — 1 teaspoon
  • Fiori di Sicilia — 1/4 teaspoon
  • Large Egg Yolks — 2
  • Jam or Preserves — 1/4 cup (85g)

Featured Products

AMMONIUM BICARBONATE 5KG (#101)

AMMONIUM BICARBONATE 5KG (#101)

$17.70

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. To make the dough: In a medium bowl, sift together the flour, confectioners’ sugar, and salt; set aside.
  2. In a large bowl, beat together the butter and olive oil until smooth. Mix in the zest, vanilla, Fiori, and yolks.
  3. Add the dry ingredients and mix just until combined; scrape the bowl and mix briefly once more to be sure no dry flour remains.
  4. Shape the dough into a disk, then wrap and chill for at least one hour. The dough can be made up to three days in advance.
  5. When you’re ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment.
  6. To shape the cookies: On a lightly floured surface, roll the dough 1/4” thick. Dip thumbprint cutters in flour and cut out shapes. Before moving the cutter, press the plunger down three or four times to fully imprint the pattern.
  7. Use a spatula to transfer the cookies to the prepared baking sheets. Continue with the remaining dough, gathering any scraps and re-rolling as necessary.
  8. If you don’t have thumbprint cutters, scoop the dough by the tablespoonful (a tablespoon cookie scoop works well here) onto the prepared baking sheets. Use your wet finger or thumb to press an indentation into the center of each cookie prior to baking.
  9. To bake and finish the cookies: Bake the cookies for 12 to 15 minutes, until the edges just begin to brown. Remove them from the oven.
  10. Leave the cookies on the baking sheets and fill the center of each with about a teaspoon of jam while still warm; this will help the jam melt slightly and give it a smooth finish.
  11. Cool the cookies completely before removing from the pan.
  12. Storage information: Store the cookies, well wrapped and any layers separated by parchment or wax paper, at room temperature for several days; freeze for longer storage.

Tips

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

Get The Recipe

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie
Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Shop This Recipe

AMMONIUM BICARBONATE 5KG (#101)

17.70

AMMONIUM BICARBONATE 25KG (#102)

45.75

BAKING POWDER 18KG (#105)

69.75

SODIUM BICARBONATE (BAKING SODA) 5KG (#112)

15.95

SPONGE CAKE GEL/EMULSIFIER 250G (#116)

3.35

SODIUM BICARBONATE 25KG (#142)

39.20

SPONGE CAKE GEL/EMULSIFIER 5KG (#172)

37.70

COCOA POWDER 1KG (#213)

24.10

NEUTRAL PIPING JELLY 1KG (#218)

6.80

CUSTARD POWDER 500G (#219)

3.35

INSTANT JELLY POWDER 1KG (#227)

30.85

DESICCATED COCONUT 250G (#231)

4.30

COOKED GLUTINOUS RICE FLOUR (GAO FEN) 1KG (#250)

8.25

ALKALINE WATER 1KG (#253)

4.90

GLYCERINE 500ML (#255)

20.50

DESICCATED COCONUT 6KG (#294)

60.40

COCOA POWDER 8KG (#295)

192.40

WHITE TUK AND RUFFLE 802-1008 60FT (#314)

35.20

SNOW POWDER 250G (#328)

4.50

SNOW POWDER 1KG (#359)

15.95

CAR SET CANDLE 4PCS (#365)

2.80

GUM PASTE FLOWER ROSE WHITE (L) 14X21CM (#384)

5.80

GUM PASTE FLOWER ROSE PINK (M) 11X17CM (#387)

5.55

BEAR CANDLE SET 6PC (#393)

3.10

BALLOON CANDLE SET 13PCS (#394)

2.80

STRAWBERRY RED COLOUR PASTE 3KG (#402)

21.65

CHERRY RED COLOUR PASTE 3KG (#405)

21.90

CHERRY RED COLOUR PASTE 500G (#406)

6.65

CHERRY RED COLOUR LIQUID 500ML (#408)

2.75

APPLE GREEN COLOUR PASTE 3KG (#409)

27.50

EGG YELLOW COLOUR PASTE 3KG (#411)

21.90

LEMON YELLOW COLOUR PASTE 3KG (#413)

21.90

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.