Thumbprint Cookies
 
 
Serves: 2.5 dozen
Ingredients
  • 1¾ cups/ 224 grams all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup/ 171 grams unsalted butter, softened
  • ⅔ cup/ 134 grams caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • sugar plum jam, or jam of your choice
Instructions
  1. Preheat the oven to 350/180°.
  2. Line baking sheets with parchment paper.
  3. In a medium bowl, whisk the flour, baking powder, and salt.
  4. Using a stand mixer, or a handheld mixer with a large bowl, beat the butter and sugar together until light and fluffy. This takes about 5 minutes.
  5. Add half the flour mixture to the butter mixture. Mix until mostly incorporated. Then add the second half of the flour mixture and mix until just incorporated.
  6. Using your hands, or an ice cream scoop, make 1 inches balls of dough.
  7. Place the balls of dough 2 inches apart on the baking sheet. These cookies spread A LOT!!
  8. Use your thumb, or the back of a spoon, to make an indentation in the center of the cookies.
  9. Spoon a dollop of jam into the indentation you just made. I didn't measure the amount of jam I used but think somewhere between ½-3/4 teaspoon.
  10. Bake for 13-15 minutes, or until the edges are just golden. Turn the baking sheet halfway through baking to ensure the cookies come out baked evenly.
  11. Let them cool then eat with a cup of tea.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/12/22/sugar-plum-jam-thumbprint-cookies/