Christmas  Thumbprint Cookies

easy & delicious

Tasha's Artisan Foods


– Butter – Caster sugar – All-purpose flour – Milk  – White sesame seeds – Black sesame seeds – Raspberry jam

step 1

In a large bowl, beat the softened butter and caster sugar until light and fluffy. Stir in the flour. Use your hands to bring it together into a dough.

step 2

Scoop dough with an ice cream scoop into 20 cookies then roll the cookie dough into even-sized balls.

step 3

Combine the black and white sesame seeds in a small, shallow bowl and roll each cookie ball in the seeds.

step 4

Place the cookie dough balls on the prepared tray and make an indent in the center with your thumb.

step 5

Fill the indent with 1/4 -1/2 tsp raspberry jam and bake for 10-12 minutes or until the cookies are light golden brown in color.

step 6

Let the cookies cool on the tray for 5 minutes then transfer them to a wire-rack for cooling them completely.

step 7

Store the cooled cookies in an air-tight container, and line each layer with a piece of wax paper. Enjoy!