I am not a big fan of jam, so I decided to fill the cookies with Lemon curd which I had posted earlier, It was a big hit with my husband and my daughters.
There is a reason these are called thumbprint cookies. The indentation is supposed to be made with the thumb. But please don’t try that or you will end up with the ‘BURNT THUMB’!
Ingredients:
-8 tbsp Butter (113 grams) softened
-1 1/2 cup powdered Sugar
-1/4 tsp salt
-1 tsp Vanilla essence
-1 1/4 cup All purpose flour
– 2 spoons of lemon curd – Refer over here for lemon curd recipe http://readoo.in/2015/03/homemade-lemon-curd/
(or If u want to fill with jam or choco you can use)
Semi Sweet Choco chips (56 grams)
-3/4 tsp Corn syrup /honey / pan cake syrup
-2 tbsp butter
Method:
1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
2. Beat together 8 tbsp butter, icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric
mixer or a whisk.
3. Add the flour and beat on low speed and then increase to medium high.
4. Using a small cookie scoop or in my case 1 tbsp measure, heap the cookie dough in the spoon and roll the
dough into balls, and place 1 inch apart on a baking tray.
5. Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of
a small rounded spoon to make the indentation.
6. Keep the cookies back into the oven and bake for 7 to 9 minutes or until the edges turn light brown.
If you are using choco:
Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly. Fill the indentation with the chocolate mixture or jam or lemon curd.
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