Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or not chilling your dough. For a foolproof result, we highly recommend chilling your indented cookie balls on the baking sheet for at least 30 minutes before you bake them.

Q2: Can I add nuts or vanilla to this recipe?

Yes, absolutely! This 3-ingredient dough is the perfect canvas. You can add 1 teaspoon of pure vanilla extract when you cream the butter and sugar. For a classic, nutty version, you can also roll the 1-inch dough balls in about 1/2 cup of finely chopped pecans or walnuts before you make the thumbprint.

Q3: Can I make these with a different kind of filling?

Of course! This recipe is wonderful with other fillings. A tangy lemon curd, a rich chocolate ganache (or a Hershey's Kiss pressed in right after baking), or even a thick caramel would all be fantastic.

Q4: Do I have to sift the flour?

For the absolute best, most classic, and melt-in-your-mouth shortbread texture, yes, it is highly recommended. Sifting aerates the flour and removes any lumps, which is the key to a delicate, tender cookie.

Q5: Can I make these dairy-free or vegan?

Yes! To make this recipe vegan, simply substitute the butter with an equal amount of your favorite high-quality, stick-style vegan butter substitute.

Thumbprint Cookies (Easy 4-Ingredient "Rosenmunnar"!)

Classic Thumbprint Cookies (Easy 4-Ingredient “Rosenmunnar”!)

A simple, classic recipe for Rosenmunnar, also known as thumbprint cookies. This dessert features a rich, buttery shortbread-style cookie dough that is rolled into balls, indented with a thumb, and filled with a small amount of your favorite fruit jam before being baked until the edges are golden brown.

Author: Evelyn

Ingredients

1 cup butter, softened
½ cup white sugar
2 cups sifted all-purpose flour
½ cup any flavor fruit jam

Instructions

Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper.
In a large bowl, cream the softened butter and white sugar with an electric mixer until light and fluffy.
Add the sifted flour and mix well (the dough will be stiff).
Shape the dough into 1-inch balls and place them on the prepared cookie sheets.
Use your thumb or the end of a wooden spoon to make a 1/2-inch indentation in the center of each cookie ball.
Fill each indentation with a small amount of fruit jam.
Bake for 15 to 20 minutes, or until the edges of the cookies are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

This is a classic ‘thumbprint cookie’ recipe, known as ‘Rosenmunnar’ or ‘Hallongrotta’ (raspberry cave) in Swedish.
The dough will be stiff and crumbly at first, but it will come together as you mix it.
Be careful not to overfill the indentations, as the jam will bubble and may spill over during baking.
These cookies are a popular holiday or Christmas treat, but are delicious year-round.

Find it online: https://cookupjoy.com/thumbprint-cookies/