Thumbprint cookies are a traditional American biscuit, and are a perfect way to use up those scrapings of jam. Yes, English bakers will call for jam tarts, but they are a little trickier, as you need to make and roll out pastry. These are easier to make with kids. And, for those of us who don’t adore jam, the ratio of sweet jam to creamy, plainer biscuit, is better.
This cookie dough benefits from sitting in the fridge overnight, if you can.
You can see here that I’ve used strawberry, raspberry and marmalade: because you only need a teaspoon for each biscuit it’s a great recipe for using up ‘odds and sods’ of jam. Okay, it’s not the tag line of the century! But making a tea-time treat out of food that you were about to chuck will give you a wonderful feeling of pride. Happy baking!
(Too much leftover) Jam Thumbprint Cookies
35 grams unsalted butter, softened
50 grams caster sugar
1 egg yolk
110g plain flour
1 teaspoon baking powder
Pinch of salt
2 baking trays
Large mixing bowl
Wire cooling rack
50 minutes making and chilling
A few hours – overnight chilling, if possible
Remove butter from the fridge
Line the baking sheets/trays with greaseproof paper
Preheat the oven to 180C
In a medium bowl, cream together the butter, sugar and egg yolk
Mix in flour a little bit at a time until a soft dough forms
Chop the dough into half, then each length into 8-10 pieces each
Roll dough into 5cm balls
If dough is too soft, chill for 15 to 20 minutes. If possible, chill overnight
When ready to bake, place balls 8cm apart on lined baking trays
Use your thumb to make a thumbprint in the centre of each cookie
Fill the hole with 1/2 teaspoon of jam
Place in the oven and bake for 8-10 minutes – check after 8. If they’re not ready, leave them in
Use your flipper to wriggle onto wire cooling racks
DON’T EAT STRAIGHT OUT OF THE OVEN THE SUGAR WILL BURN YOUR MOUTH TO HOLY HELL.
But, you know, enjoy!
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