These Quince Thumbprint Cookies are a total Argentinian classic. Rustic, chewy, sandy dough, heart of quince. Crazily yum. Pair up with some nice tea or coffee, or whatever you fancy.
- 3 egg yolks
- 125 g butter (room temperature)
- 1 tbsp vanilla essence
- 1 tbsp orange zest
- 1 1/2 cup self-rising flour
- 1/2 cup corn starch
- 1 tbsp baking powder
- 1 cup powder/icing sugar
- 300 g quince paste
- In a large bowl, mix the butter and the egg yolks. Add the vanilla essence and the orange zest.
- In a separate bowl, combine the flour, the corn starch, the baking powder and the icing sugar.
- Add the dry ingredients to the first mix and combine until you get a firm dough.
- Set in the fridge for 10 minutes.
- Preheat your oven to 180 ℃.
- Shape little balls of 2 cm diameter, make a little dent in the center and add the quince paste. Set on a baking sheet with some parchment paper or silicone sheet, making sure to leave some space apart, as they tend to spread when baking.
- Bake for 8-9 minutes, until light golden brown.
ASSEMBLE: To speed up the process, you can shape the dough into a 2-cm diameter log and cut it into 1.5 cm slices. Make a dent and add the quince paste as the recipe indicates. They won’t have that rustic look, but it does the job.
BAKING: Pay attention to them when in the oven. Baking time depends on your oven and its temperature. Once they are light golden brown, remove them so they don’t get dry.
STORAGE: You can freeze them already assembled without baking them, so you get freshly baked “pepas” at any moment. Once you bake them, they last around 4 days in an air-tight container at room temperature.
- Serving Size: 30 g
- Calories: 110 Kcal
- Sugar: 8.25 g
- Fat: 4.03 g
- Carbohydrates: 17.32 g
- Fiber: 0.5 g
- Protein: 1.23 g