Name: Eggless Jam-filled Thumbprint Cookies recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: Unsalted butter : ½ cup (at room temperature); Fine granulated sugar : 1/3 cup plus extra for coating; Vanilla essence or extract: 1 tsp; All purpose flour or maida : 1 cup; Salt : ¼ tsp; Jam or Preserves (assorted): ¼ cup (I used strawberry and apricot)

Ingredients Serving: 10

Unsalted butter : ½ cup (at room temperature)
Fine granulated sugar : 1/3 cup plus extra for coating
Vanilla essence or extract: 1 tsp
All purpose flour or maida : 1 cup
Salt : ¼ tsp
Jam or Preserves (assorted): ¼ cup (I used strawberry and apricot)

Instructions

Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
Line a baking pan with parchment paper.
Mix the flour and salt with a whisk or spoon.
In a mixing bowl, add the butter and with an electric mixer on medium high, beat the butter till soft. Add the sugar and beat again, till fluffy and creamy.
Add half of the flour mixture and beat on low till just mixed. Add the rest of the flour and mix again. Do not over mix. You can use a spatula to mix in the flour till just combined.
Place some granulated sugar in a small bowl.
Shape dough into 1-inch balls; roll each ball of dough in the sugar to coat lightly and place on the baking sheet.
Make small indentation in the center of each dough ball with your thumb and fill it with about ¼ teaspoon of jam or preserve. I used the flat end of a ¼ teaspoon measuring spoon to make the indentation.
Bake for about 12 to 13 minutes till the edge starts to get a light brown color.
Let stand for about a minute on the sheet and then transfer to a wired cooling rack to cool completely.
Store in an airtight container between sheets of parchment paper or foil to avoid the cookies from sticking together.

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