It continues in our this year’s christmas cookie bakery! After the recipe for these wonderful “stollen” muffins with marzipan crumbles I presented you last week, today I continue with a classic recipe for nougat filled thumbprint cookies.
The nougat filled thumbprint cookies consist of a quick cookie dough. It’s super quick & easy to bake. Just the right cookie recipe to start your Christmas baking this year. Happy baking!
Cooked/Baked today: Nougat Filled Thumbprint Cookies
Difficulty: Easy – Medium
Preparation Time: 35 minutes
Category: Baking Recipes, Cookie Recipes, Sweets & More, Recipes with Nougat, Christmas Recipes, Traditional Christmas Cookie Recipes
Our Recipe rating:
Ingredients for about 35 – 40 Nougat Filled Thumbprint Cookies:
- 250 grams flour
- 150 grams cold butter (cut into small pieces)
- 60 grams powdered sugar
- 2 eggs
- 1 sachet vanilla sugar
- A pinch of salt
- 150 grams sliceable nut nougat mass
Required kitchen gadgets, helper & preparations:
- Mixing bowl
- Baking sheet + baking paper
- Spoon or other tool to form a mold
- Small pot for melting nougat
- Piping bag or piping bottle
…for nougat filled thumbprint cookies:
Preheat the oven to 160°C (convection) or 180°C (top/bottom heat). Line a baking sheet with parchment paper. Separate 2 eggs into yolk & white, only the yolk is needed here. It is best to use the egg white for another recipe (e.g. for these delicious coconut macaroons). Cut the cold butter into small cubes.
Next, put 250 grams of flour together with 2 egg yolks, 150 grams of cold butter, 60 grams of powdered sugar, 1 sachet of vanilla sugar & a pinch of salt in a mixing bowl & knead with your hands to form a smooth dough. If the dough is too sticky, just add a little more flour.
Form the dough into about 40 balls of the same size & place them on the prepared baking sheet (use 2 sheets if necessary) with a small distance between them. Use the back of a spoon (or a similar tool) to form a small mold in the middle of the cookies & then bake in the preheated oven for 12 – 15 minutes until golden.
Take the finished cookies out of the oven, allow them to cool down a bit & meanwhile put the nougat mass in a small saucepan & let it melt on the stove over the lowest heat, stirring occasionally. Then pour the liquid nougat mixture into a piping bag or squeeze bottle and fill the cooled cookies with nougat.
Allow the thumbprint cookies with nougat filling to cool down completely (preferably in the fridge or outside if possible) and then serve. Have fun baking & Merry Christmas!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):