These buttery little bites of yumminess are a new favourite in our house. I used some of our jam from the farm: Apple and Blackberry Jam and Spicy Crab Apple Jelly. Both turned out delicious though the jam looked prettier being firmer and the jelly was gorgeously gooey being a little runnier. Next time I make these I’m going to need to double the recipe so they last a little longer than 10 minutes!
Jam Thumbprint Cookies
- 1/2 cup of butter, left to soften
- 3/4 cup of sugar (I used brown sugar)
- 1 egg, whisked lightly
- 1+1/2 cups of Plain (All Purpose) Flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Jam of your choice
- 1 cup of ground almonds (almond meal) – optional
1/ Preheat your oven to 350F (176C) and line a flat baking tray
2/ Using an electric mixer, cream the butter and sugar until smooth and pale
3/ Add the egg and continue to mix until smooth
4/ In a bowl, sift together the Flour, baking powder and salt
5/ Gently fold in 1/2 a cup of your flour mix into your butter and sugar
6/ Fold in the rest of your flour mix and stir until combined and smooth
7/ Stir in the vanilla extract and if you’re using almond meal then fold that in too
8/ Roll teaspoons of batter into small balls and place on the prepared baking tray. Place the cookies 1 inch (2.5cm) apart to allow for expansion
9/ Dip your thumb or finger into a bit of flour and press an indent into the middle of each cookie
10/ Using a teaspoon drop jam into the middle of each cookie
11/ Bake your cookies for 10-15 minutes or until they’ve puffed up and start to turn golden (I liked mine probably a little under-cooked they were still completely pale but had been in for the full 15 minutes)
12/ Cool on a wire rack and Enjoy!
I actually preferred these without the almond meal (I did half the batter with and half without) but that’s just a personal preference).
*Recipe taken from here.