What You'll Need
These chestnut thumbprints are round and jolly, perfect for the holidays. This yields a lot of cookies, but you can cut it in half if you like — just beat the egg before adding half of it in step 3. For best results, use a baking scale and add your ingredients using the gram measurements listed here.
- In the bowl of a stand mixer, cream together the butter and sugar for 2 minutes on low speed until combined. The mixture should be dense at this stage.
- Add the chestnut paste and continue to cream until mixture becomes light and fluffy, approximately 3-5 minutes on medium speed.
- Slowly add the eggs one at a time and mix until incorporated. Turn the machine off and scrape down the sides of the bowl and paddle.
- Add the dry ingredients and mix on low speed until combined.
- Portion with a #30 cookie scoop and roll dough into balls. If you don't have a cookie scoop, use a tablespoon measure to create a heaping 2-tablespoon ball of dough, then smooth out with your hands.
- Press the center of each dough ball in with your thumb.
- Arrange cookies on a parchment lined tray.
- Fill each thumbprint with approximately 2 teaspoons of jam.
- Bake for approximately 12-15 minutes until cookies have become deep golden in color and smell of toasted nuts.
Note: When rolling and pressing the cookies, make sure there are no cracks in the cookies after they are pressed. These cracks will expand during baking and will impact the aesthetic of the finished product.