I’d by no means actually gotten into thumbprint cookies till my former coworker, Lauren Bushnell, left me a bundle of her barley thumbprint cookies. I can’t bear in mind what I did to obtain the present, however I bear in mind pondering, That’s good of her. Possibly my husband Erik will like them. I absentmindedly tossed them into my bag and headed dwelling.
Then the bus was late, it was raining, and I used to be grouchy. When the bus lastly arrived and I received a seat, I popped a cookie into my mouth. I used to be stopped in my tracks (fortunately the bus stored going). It was slightly chewy, not too candy, and way more flavorful than any common jammy cookie I’d had earlier than.
“It’s the barley flour,” Lauren mentioned casually, as I fawned over her the following time I handed her within the kitchen.–Abra Berens
Barley Thumbprint Cookies FAQs
Barley is a supercharged meals, filled with vitamins corresponding to manganese and selenium. But it surely’s additionally one of many extra risky grains and is inclined to mildew. Retailer it in a tightly sealed container within the freezer for as much as 4 months.
Properly, er, we predict they’re nice simply the best way they’re. However if you wish to zhuzh up the dough, you’ll be able to add lemon or lime zest, cinnamon, floor ginger, floor cardamom, floor anise. You get the concept. However we recommend letting the flavour of your jam decide your additions.
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In a fitted with the paddle attachment, beat the butter and sugars collectively at medium velocity till mild and fluffy, about 6 minutes. Take it additional than you usually would, as a result of that is the one means so as to add lightness to the completed cookie. Scrape down the perimeters of the bowl.
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In a medium bowl, mix the flour and salt. With the mixer operating, gently work within the flour combination till there are not any extra buttery streaks—it’s more durable to overwork these cookies due to the decrease gluten within the flour, however it’s nonetheless doable, so be tender.
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Wrap the dough in plastic and chill for half-hour to agency up and defend the construction of the dough.
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Preheat the oven to 325°F (165°C).
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Scoop and roll the dough into 1-inch (2.5 cm) balls and place 2 inches (5 cm) aside on an ungreased or parchment-lined rimmed baking sheet.
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Push your thumb into the middle of every ball and spoon about 3/4 teaspoon of jam within the cookie’s stomach button. Bake till golden brown and barely crispy on the perimeters, 15 to 18 minutes.
Serving: 1 cookieEnergy: 97 kcalCarbohydrates: 12 gProtein: 1 gFats: 5 gSaturated Fats: 3 gMonounsaturated Fats: 1 gTrans Fats: 1 gLdl cholesterol: 13 mgSodium: 35 mgFiber: 1 gSugar: 6 g
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2021 Abra Berens. Photograph © 2021 EE Berger. All rights reserved.
Recipe Testers’ Critiques
I used to be fairly excited to make these barley thumbprint cookies. I really like a great jammy thumbprint cookie, and I additionally love taking part in round with flours that I don’t use very repeatedly.
The barley flour provides these cookies a pleasant nuttiness. Even with 2 sugars within the recipe, the cookie isn’t very candy in any respect. I ended up rolling half of the balls of dough in turbinado sugar, simply to do some examine and distinction. At first, I most popular the cookies that I’d rolled within the sugar, however 24 hours later, I made a decision that the non-sugar-rolled cookies had been simply positive (though I do just like the crunchiness of the sugary exterior), and I might add to the sweetness of the cookie by altering up what goes into the thumbprint; caramel sauce or citrus curd, along with jam.
The cookies are straightforward to make, endlessly versatile due to the filling decisions. A not-too-sweet deal with when that’s what you crave.
I dwell close to an area natural miller and love making an attempt recipes that decision for 100% different flours. These wealthy little barley thumbprint cookies are pleasant — the dough isn’t overly candy, and pairs effectively with the tang of the jam. I used Diamond Crystal kosher salt within the dough, which I felt lent slightly additional zip of taste. The recipe comes collectively so rapidly that it’s straightforward to overlook that it incorporates no leavening. I adopted the directions to cream the butter and sugar longer than common (I beat for 7 minutes on medium, scraping down 3 times). This helped the dough come collectively effectively and prevented the cookies from feeling heavy.
With solely 5 elements (plus a small quantity of jam) the recipe depends on good, recent barley flour and butter for a lot of its taste. You’ll get one of the best outcomes with the freshest and highest high quality flour/butter, so it’s value in search of them out if doable.
As is, the recipe is a terrific base for experimentation. For instance, I might see including a little bit of vanilla paste or almond taste to a batch, or rolling the dough balls in finely floor almonds or hazelnuts earlier than filling and baking. Since barley and rye are two of my go-to flours, I’ll experiment with all rye or a 50/50 barley/rye ratio in a future batch.
