Make the Cookies

1. Melt the Chocolate

• Double boiler method: Melt the white chocolate over a double boiler, stirring until smooth. Allow it to cool slightly.

• Microwave method: Place the chopped chocolate in a microwave-safe bowl and heat on medium power for about 1 minute, followed by 30 second intervals. Stir until smooth and glossy. Let cool.

2. Prepare the Dough

• In a medium bowl, sift together the flour and salt. Set aside.

• In a small bowl, whisk the egg yolks with the vanilla extract.

• Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat on medium-high for about 3 minutes, or until light and fluffy.

• Add the wet ingredients: Beat in the egg yolk mixture, followed by the melted white chocolate, mixing until just combined.

Chef’s Tip: You can freeze the egg whites in an airtight container for up to 3 months or use it to make Amaretti cookies, Meringue or Nougat.

• Add dry ingredients: On low speed, gradually add the flour mixture to the wet ingredients, scraping the bowl as needed to ensure all ingredients are evenly mixed.

3. Chill the Dough

• Transfer the dough to a piece of plastic wrap, shape it into a disk, and wrap tightly. Refrigerate for about 1 hour, or until firm.

4. Shape and Bake

• Preheat oven: Heat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

• Form balls: Using a small cookie scoop or a tablespoon measuring spoon, portion the dough into 2.5 cm (1-inch) balls. Roll each portion into a smooth ball and place them on the prepared baking sheet, spacing them 5 cm (2 inches) apart.

• Make thumb prints: Use your thumb, the back of a measuring spoon, or a cork to create an indentation in the center of each cookie.

Chef’s Tip: Dip the spoon or cork in a little bit of flour in between making the indentations to prevent it from sticking to the cookie. 

• First bake: Bake the cookies for 10 minutes. Remove from the oven and carefully reform the indentations if needed.

• Second bake: Return the cookies to the oven and bake for an additional 5-7 minutes, or until the edges are lightly golden.

• Cool: Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

5. Make the Strawberry Icing

• Place the powdered sugar and freeze-dried strawberries in a food processor. Process until the strawberries are ground into a fine powder and fully incorporated into the powdered sugar. Add a pinch of salt to the mixture.

• Transfer the powdered strawberry mixture to a small bowl. Add the water, one tablespoon at a time, stirring until the icing reaches a thick, pipeable consistency. (Consistency of Icing: Adjust the icing consistency by adding more powdered sugar for a thicker texture or more water for a thinner one.)

6. Decorate the Cookies

• Transfer the icing to a small piping bag and fill the indentations in the cookies. If you don’t have a piping bag, use a Ziploc bag with a corner snipped off or a small teaspoon.

• Optional decorations: Add sprinkles or dust with freeze-dried strawberry powder for a festive touch.

• Allow the icing to dry completely before storing.

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

Serve and Enjoy!

These Thumbprint Cookies with Strawberry Icing are perfect for tea time, holiday gatherings, or as a sweet gift. Enjoy their buttery texture paired with the tart sweetness of strawberries!