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  • Lucia Borzillo

Birthday Baking

Happy Birthday to Me!! 65. WTF! Senior Discounts here I come!. I now only need to pay $18 to get into MOMA instead of the usual $25! Train to New York? Yes I will take that Senior Ticket!!!

I took today off from work. Seriously a birthday in the office?. Nope!

I started the recipe for Cocoa Brioche Buns this morning. Currently they are in the fridge and I will bake them when I get up in the morning. More on that tomorrow. Saturday baking!!

Tonight I baked Heart Thumbprint Cookies. The recipe is from the PureWow site. This was the first time I followed the recipe exactly and ended up with the exact number of cookies that the recipe said it would make. I usually have a loaves and fishes thing going on with the quantity of cookies I end up with.

I did taste one and they are quite good. A very nice and light cookie. I used Raspberry Jam and Blueberry Preserves. My two favorite flavors.

Heart Thumbprint Cookies


½ cup (113g) unsalted butter, at room temperature

½ cup (106g) light brown sugar

1 large (56g) egg

1 large (21g) egg yolk

1½ teaspoons vanilla extract

2¼ cups (270g) all-purpose flour

1 teaspoon baking powder

¾ teaspoon fine sea salt

1 tablespoon heavy cream, plus more as needed

⅓ cup (113g) jelly, jam or fruit preserves (see note)


Preheat the oven to 375°F.

Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes.

Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine.

In a medium bowl, whisk the flour, baking powder and salt.

Add the dry ingredients to the mixer and mix until the dough just starts to come together, about 2 minutes.

It should appear a bit dry and crumbly.

Add the cream and mix to combine. If the dough still seems too dry, add more cream, 1 tablespoon at a time, just until it comes together.

Divide the dough into 24 even pieces, then roll each into a ball.

Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1½ inches between each one.

Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape.

Transfer the trays to the oven and bake until lightly golden at the edges, 9 to 12 minutes, rotating the trays between oven racks halfway through baking.

While the cookies bake, ready the jam and a small spoon (or put the jam in a piping bag and cut a small opening from the tip).

When the cookies come out of the oven, carefully fill the cavities with jam while they are still warm.

Serve immediately or store in airtight containers for up to a week.

NOTE: This works best with a smooth, seedless fruit preserve. Jelly is best, but if you have a particularly chunky jam, you can blend it briefly in a blender or food processor to smooth it out.

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