When I first came across the words ‘ thumbprint cookies ‘, it piqued my interest and then I went on a Google hunt for any post that mentioned these two words…..thumbprint and cookies. If you have visited my site earlier, you will know that I am a huge fan of cookies. I love to make ’em and eat ’em. One day, I read a sort of different version of this recipe and noted it down. Many days passed, I never turned the page of my recipe book and forgot about this.
For everything there is a time. And, that time came much later. It was a fine day and I felt like making cookies. As luck would have it, I remembered about this one and hunted it down through the pages. Post lunch, I did the prep and had them all ready by teatime. Needless to say, they were so yummy and good.
Ingredients
Butter – 100 gms, unsalted, softened
Sugar – 100 gms, powdered
Maida – 160 gms.
Egg – 1 small
Vanilla essence – ½ tsp.
Baking powder – ¼ tsp.
Salt – ¼ tsp.
Apricot jam – 30 gms. approx..
Cashewnuts – 1/3 cup, finely chopped
Method
- Pre-heat the oven to 180°C. Line the baking trays with parchment paper and keep aside.
- Beat together the softened butter, sugar and vanilla essence until pale and fluffy.
- Now add in the beaten egg and mix until well combined.
- Now add in the maida, baking powder and salt. Mix well till a soft dough is formed.
- Roll the dough into small balls and gently make a little round shape. Press it down into the cashew bits and place on the baking sheet. Press it down a little and make a sort of a dent in the centre of each.
- Now add in about a ½ tsp. of jam into each hollow in the centre.
- Bake for around 10 to 12 mins. till the edges start turning a light shade of brown. Cool on a wire rack and store in air tight container.
Similar to the thumbprint cookies are the Butter Cookies with Raspberry Jam Centres. These too are to be tried and enjoyed.
