Thumbprint Cookies (Print Version)

# Ingredients:

01 - Unsalted butter, room temperature (180g).
02 - Powdered sugar (70g).
03 - Vanilla extract or vanilla bean paste (1/2 teaspoon).
04 - All-purpose flour (190g).
05 - Custard powder or corn starch (20g).
06 - Salt (1/4 teaspoon).
07 - Granulated sugar for rolling.
08 - Raspberry jam or jam of choice (about 130g).

# Instructions:

01 - Preheat oven to 325°F/165°C. Line baking sheets with parchment paper.
02 - Whip butter, powdered sugar and vanilla until light and fluffy using electric mixer.
03 - Add flour, custard powder, and salt. Mix until combined. Dough will be soft.
04 - Scoop 1 tablespoon (18g) dough balls, roll in granulated sugar. Press into pucks and make indentations.
05 - Fill indentations with jam, being careful not to overfill.
06 - Bake 13-14 minutes until set around edges and jam is almost bubbling. Cool completely on pan.

# Notes:

01 - Stores up to a week at room temperature.
02 - Dough can be frozen ahead of time.
03 - Makes 24 cookies on one half sheet pan.

Back