Thumbprint Shortbread Cookies from Henri’s Bakery

Southern Kitchen
Henri's Shortbread Cookies

Serves: Makes 4 to 5 dozen

Hands On Time: 1 hour and 0 minutes

Total Time: 7 hours and 15 minutes



1 cup granulated sugar

1 cup vegetable shortening

3/4 cup (1 1/2 sticks) unsalted butter

6 large egg yolks

4 cups cake flour

2 teaspoons salt

2 teaspoons vanilla


1/2 cup granulated sugar

1/4 cup water

2 cups powdered sugar

2 tablespoons light corn syrup

Food coloring (optional)


To make the cookies: With an electric mixer on low speed, cream the sugar, shortening and butter until thoroughly combined. Slowly beat in the egg yolks. Scrape down the sides of the bowl and add the flour, salt and vanilla. Scrape the sides of the bowl again to make sure ingredients are thoroughly mixed. Wrap the dough in plastic and chill for several hours.

Heat the oven to 325 degrees. Roll out the dough a little at a time into log shapes the thickness of a roll of quarters. (Keep the remainder refrigerated.) Cut off pieces about 1 1/2 inches in length. Place the dough rounds cut-side up on a cookie sheet lined with parchment paper. Flatten each piece and make a depression in the middle using your finger or a dowel. Bake until lightly browned, about 20 minutes. Let cool completely on rack. Repeat with remaining dough.

To make the fondant: In a large saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Transfer to the bowl of a stand mixer.

Add the powdered sugar and corn syrup and mix on low speed until smooth. The mixture should be thick yet pourable; correct the consistency with more powdered sugar or corn syrup, if necessary. Tint with food coloring, if desired.

Using a small spoon or piping bag, dollop fondant in the center of each cookie. Let the fondant harden and serve.


Per cookie: 115 calories (percent of calories from fat, 50), 1 gram protein, 14 grams carbohydrates, no fiber, 6 grams fat, 28 milligrams cholesterol, 79 milligrams sodium.

About the recipe

For a perfect cut, pastry chef Steve Kilbride places dough in a small round biscuit cutter and punches them down with a wooden dowel that fits just inside the cutter, but you can use your thumb or other small round object.

Recipe courtesy of Henri’s Bakery in Atlanta, Ga.