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Thumbprint Cookies Recipe
Sugary soft cookies filled with pumpkin jam filling and drizzled with homemade white glaze... You will love this thumbprint cookies recipe!
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12 cookies
Calories per serving 125 kcal
Ingredients
- ½ cup unsalted butter (110 g), soft
- 2,5 oz caster sugar (70 g)
- 1 drop vanilla extract
- 4,5 oz pastry flour (125 g)
- 2 tbsp jam
- salt
Instructions
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Add the soft unsalted butter, caster sugar, pastry flour and the almond extract to a mixing bowl. Season with a pinch of salt. Mix the ingredients for 2 minutes until you get a well combined sticky dough. Then cover the bowl with cling film. Place the dough in the fridge for 1 hour. Line a large baking tray with baking paper. Roll the dough into 12 even balls. Place them on the baking tray.
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With a cork or another instrument that has the same shape, carefully make indentations in the dough balls.
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Fill them up with your favorite jam. I used pumpkin jam.
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Then place the baking tray in a preheated oven at 350°F (180°C) and bake the cookies for 15 to 20 minutes until cooked through. Remove the tray from the hot oven and let the cookies cool down fully. You can decorate the cookies with frosting: combine a tablespoon of icing sugar and half a teaspoon of water. Sprinkle the frosting on top of the cookies and let it set for another 30 minutes.
