Name: Eggless Butter and Jam Thumbprints cookies recipe by Antara Navin at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup unsalted butter softened; 5 tbsp + 1 tsp sugar; 1 tsp vanilla extract; 1 cup all purpose flour; 2 tbsp jam( apricot, strawberry or any other type of jam); 1 tbsp chopped walnuts(optional)

ABOUT Eggless Butter and Jam Thumbprints cookies RECIPE

This is a simple,quick, sweet and eggless treat that is perfect for a party or a thank you gift. The cookie is crunchy from outside and soft and moist inside. You may omit the walnuts but I like crunchiness in every bite I take, so I added it. This recipe make 8 thumbprints cookies.

Instructions

Preheat the oven to 180C/350F. Grease the cookie sheet pan or line it with a parchment paper.
In a mixer, cream the butter and sugar. Add in the vanilla extract. Mix at low pulse till it is smooth and creamy but do not overbeat.
In a mixing bowl or in stand alone mixer, add in the the flour and the chopped walnuts (optional). Stir and mix well till the flour is well incorporated.
Use your hand and knead the mixture into a smooth dough. Roll the dough lightly into golf-ball-sized balls and arrange them 2 inches apart in cookie sheet pan. This is because the cookie dough balls expand on heating.
Using the back of a 1/4 tsp , press the top of each cookie to make a shallow well. Then use your thumb and push it lightly back and forth to widen the well. Using a spoon, fill the wells with jam.
Cover the pan with a paper cling wrap and chill the cookies in fridge for 5 minutes before baking.
Remove the wrap and bake the cookies in preheated oven till the sides of the cookies get a little golden brown. Do not overbake. This is a shortbread cookie and they should not get brown. For me, the cookies were baked in 13 minutes.
Take out the cookies from the oven and let it cool in the pan. This step is very important. On cooling, serve it or store it in an airtight container.

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