Nothing says sweet summertime quite like fresh strawberries. I love this time of year because it means a trip out to Huber’s Orchard and Winery where we pick our own strawberries and sample delicious wine. Each time, I come back with a plethora of strawberries that I can then turn into a new treat. The past two years, I made chocolate chip cupcakes with fresh strawberry icing (you haven’t lived until you’ve had fresh fruit icing). This year I decided to make some thumbprint cookies because they are fairly simple as far as ingredients go and you really get to taste the strawberries.
These cookies are called thumbprints because you make the indention in the middle of the cookie with your thumb. They are also called Hallongrotta, which is a common Swedish pastry. It actually means “raspberry cave” because they are often filled with raspberry jam – which would be delicious as well.
The cookie part of this is ridiculously simple – flour, butter and sugar is all you really need, along with a dash of vanilla extract. I recommend trying almond extract instead if you’d like; I just didn’t have any on hand. I often make many of my recipes gluten-free or offer a GF version, however I have not tried these with GF flour so I can’t guarantee whether or not it will work as well.
If you want to keep the cookies really simple, you can just use a jam in the middle instead of the reduction that I’ll share here. I like to make everything fresh, but they will be good either way.
Finally, I drizzle a glaze over the top to finish them off. If you don’t like things to be too sweet, you can leave the glaze off for more of a savory treat.
- 1 cup softened butter
- 2/3 cup granulated sugar
- 1 tbsp vanilla or almond extract
- 2 cups flour
- 2 cups strawberries
- 2 tbsp granulated sugar
- Powdered sugar
- Dash of vanilla or almond extract
- Preheat the oven to 350 F.
- Cream the butter and sugar together.
- Add vanilla extract.
- Add the flour a little at a time until dough is firm and slightly crumbly.
- Refrigerate the dough for about an hour if you have time.
- Roll the dough into balls and put them on the cookie tray. Press the middle of the cookie with your thumb and create a little indention in the middle.
- Set these aside or stick back in the refrigerator if the reduction or jam is not ready yet.
- In a food processor or blended, grind the strawberries for about 30 seconds.
- Place a fry pan on the stove and turn on high heat. Spray with a non-stick spray.
- Pour the blended strawberries into the pan.
- Add 2 tbsp of sugar to the pan as well.
- Stir constantly – do not leave the pan alone or the reduction will start to burn on the bottom of the pan.
- After the mixture starts to bubble, reduce the heat to medium and continue to stir for about 3-4 minutes or until it starts to gel a little bit.
- Turn the heat off and let the reduction sit for a minute.
- Scoop the strawberry reduction into the indention in each cookie.
- Place cookies in the oven for about 12-14 minutes or until the edges start to turn golden.
- Let the cookies cool completely (on a rack if possible).
- Place the rack on top of the pan to catch the drippings.
- Mix the powdered sugar and water together, with a dash of almond or vanilla extract. Keep adding powdered sugar until the glaze is fairly thick but still able to be spooned out.
- Take your spoon and scoop the glaze and drizzle onto the cookies. It is much easier if you do this on a rack where the glaze can drop off, instead of on the cookie pan, because the cookies will get a little soggy and may be hard to remove from the pan if you do it that way.
- Let the cookies sit for at least 30 minutes to allow the glaze to set.
Cookie dough recipe adapted from Allrecipes.