EGG FREE JAM THUMBPRINT COOKIES
Jam Thumbprint Cookies are made from the basic shortbread recipe, indented and filled with a jam of your choice. These cookies are so easy to make, egg free, attractive and super delicious.
Ingredients
For The Cookies:
- 2 cups plain flour/all purpose flour
- 1 cup 200g butter
- 3/4 cup sugar
- ½ tsp vanilla extract
- 1/4 tsp baking soda
For The Filling:
- 2-3 tbsp jam
Instructions
- Sift flour and baking soda together.
- Cream butter and sugar till it becomes soft, light and fluffy.
- Add the extract and mix well.
- Add flour and make a soft dough. At this point you may need to use your hand.
- Allow the dough to chill in the fridge for 15-30 minutes
- Mix jam very well till it becomes like a thick smooth paste.
- Preheat the oven at 180°C.
- Grease baking trays with butter or line it with parchment paper.
- Take about half tbsp of the dough and roll it into a small ball. Continue till all the dough is over.
- Using the back of a wooden spoon handle or rolling pin, make indents in the rolled balls.
- Or use your thumb/finger.
- Using a tiny spoon, drop a blob of jam in the indent.
- Alternately use a piping bag.
- Bake the cookies for 12 to 15 minutes.
- Remove the tray from the oven. Leave the cookies on the tray for 5 minutes.
- Remove from the tray and let the cookies cool on a wire rack.
- Store in an airtight container.
Notes
- Use any jam of your preference.
- To make medium size cookies take a tsp full of dough.
- Be careful not to eat the cookie as soon as it comes out of the oven as the jam will be very hot.
- Dip the handle or pen in some flour so that the rolled ball does not stick to it, if necessary.