Thumbprint Cookies with Kumquat

Author

Helen Park

Servings

24 cookies

Category

Sweet

Ingredients

• ½ cup butter, softened to room temperature
• ½ cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2 Tbsp syrup from the kumquat jar
• 1 ¾ cup all-purpose flour
• ½ tsp baking powder
• Pinch of fine sea salt
• -
• 1 jar Kumquats in Cognac, large pieces cut in half
• 1 tsp Cancale blend

Directions

1. Preheat the oven to 350°F.
2. Cream the butter and sugar together until light and fluffy.
3. Mix in the egg, vanilla, and kumquat syrup.
4. Whisk the flour, baking powder, and fine sea salt together and stir into the wet ingredients until just combined.
5. Onto a parchment paper lined baking tray, roll a packed tablespoon of cookie dough to a smooth ball.  Press a well into the center of the dough, using the thumb, and place a piece of kumquat into each well.  Continue rolling, shaping, and filling each cookie until they are all shaped and filled.
6. Finish each filled cookie with a sprinkling of Cancale and bake for 12-15 minutes (rotating the tray halfway through baking) or until cooked through and barely golden brown on the edges.
7. Remove the tray from the oven and allow the cookies to rest on the tray for 15 minutes.  Transfer the cookies to a cooling rack and allow to cool completely before serving.  The cookies are even better the next day!