Thumbprint Raspberry Jam Cookies
Prep time
Bake time
Total time
A simple and quick recipe that makes buttery eggless sugar cookies with a raspberry jam center.
Author: Radhika
Makes: 20 cookies
Ingredients
- • All Purpose Flour (maida), 100 grams
- • Room Temp. Butter, 60 grams
- • Powdered Sugar, 5 tablespoons
- • Vanilla Essence, 1 teaspoon
- • Raspberry Jam, 3-4 tablespoons
Method
- Preheat oven at 180 degrees for 5-10 minutes
- Mix butter and flour with your fingertips. Rub the butter through the flour until a grainy mixture is formed.
- Add in the sugar and vanilla essence. Form into a dough. It will take a little time to get it all together and form it into a dough but eventually you will. Don't be tempted to add water.
- Toss the dough onto a cling film or plastic wrap. Take another piece of cling film and put it over the dough. Use a rolling pin to flatten the dough to about ½ cm thickness.
- Cut out shapes and arrange on a greased baking tray.
- Using your thumbs or index fingers make small indents in the centre of the cookie. Fill the centre with jam. Do not over load because the jam will ooze out on baking.
- Bake for 10 minutes at 160 degree Celsius or as soon as the edges start to get golden.
- Let the cookies rest for about 10-15 minutes before consuming.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/thumbprint-raspberry-jam-cookies/