The name "thumbprint" is given to these cookies because you literally use your thumb to make a well in the dough. The small well is then filled with nuts, chocolate or in this case, homemade strawberry jam.
The dough contains a cup of ground almonds which gives the cookies the lovely nutty taste. Almonds can be substituted with hazelnuts or even ground oatmeal.
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 1 egg (lightly beaten)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup almonds (ground)
- 1/2 teaspoon vanilla extract
- 1/2 cup of strawberry jam
- Preheat the oven to 350F.
- Lightly grease a baking sheet and set aside.
- Using an electric mixer, cream together the butter and sugar until pale and fluffy -- for about 2 minutes. Add the egg and continue to mix until combined and smooth.
- In a large bowl, sift together the flour, baking powder, and salt. Add about 1/2 cup of flour mixture to the butter mixture, stirring continuously with a wooden spoon until smooth. Add the remaining flour mixture and stir until smooth.
- Add the ground almonds and vanilla essence and stir until combined.
- Roll small balls of dough and place them on the baking sheet about 1 inch (2.5cm) apart.
- Dip your thumb in some flour and then gently press down on the dough to make well in the middle of each cookie.
- Spoon a small amount of jam into each well. Bake the cookies for 10 minutes or until they are a light golden color. Remove from oven and cool on a wire rack. Serve.
- Store cookies in an airtight container for up to 2 weeks.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|