![Jam thumbprints](https://images.services.kitchenstories.io/RLsdpde803Q12__mOojMIjV5ZCQ=/3840x0/filters:quality(85)/images.kitchenstories.io/recipeImages/R1044-photo-final-4x3.jpg)
Jam thumbprints
Ingredients
Utensils
oven, stand mixer or hand mixer with beaters, 2 large mixing bowls, plastic wrap, wooden spoon, baking sheet, parchment paper, saucepan, bowl
Nutrition per serving
Step 1/4
- 200 g butter
- 100 g sugar
- 1½ tsp vanilla sugar
- ¼ tsp salt
- 2 egg yolks
- 1 tsp vanilla extract
- 200 g flour
- 80 g starch
- 100 g ground almonds
- oven
- stand mixer or hand mixer with beaters
- 2 large mixing bowls
Preheat oven to 180°C/350°F. Beat together soft butter, sugar, vanilla sugar, salt, egg yolks, and vanilla extract in a bowl. In another bowl, mix together flour, starch, and ground almonds and add alternately to the butter-egg mixture, until a smooth dough forms.
Step 2/4
- plastic wrap
Form dough into a ball, wrap in plastic wrap, and place in the fridge for approx. 30 min.
Step 3/4
- wooden spoon
- baking sheet
- parchment paper
Split the dough into balls the size of a large walnut and place on a lined baking sheet. Lightly flatten the balls and, using the end of a cooking spoon or your thumb, create a small well in the center of each cookie.
Step 4/4
- 1 egg
- 2 tbsp milk
- 120 g jam
- saucepan
- bowl
In a bowl, whisk together egg and milk and brush cookies with the mixture. Warm jam in a saucepan over medium heat, until smooth in texture, then add 1 tsp. to the well of each cookie. Bake at 180°C/350°F for approx. 10 min., or until golden brown. Leave to cool and top cookies with any remaining jam, if desired. Enjoy!
Enjoy your meal!