Another classic cookie in my basket of holiday deliciousness is this jam-filled thumbprint cookie. A very popular cookie that is a cinch to make and is a crowd-pleaser!
Prep Time15 minutesmins
Cook Time12 minutesmins
Keyword: Jam thumbprint cookies, Raspberry thumbprint cookies, Shortbread thumbprint cookies, Thumbprint cookies recipe
Servings: 20cookies
Calories:
Author: Natasha Minocha
Ingredients
3/4cup/ 150 gms Butter, softenedI used salted butter
3/4cup/ 130 gmCaster sugar
2cups / 250 gmsAll-purpose flour
2-3tbspMilkOptional
2Tbsp White sesame seeds
2tbspBlack sesame seeds
1/4cup / 75 gmsRaspberry jam
Instructions
Preheat the oven to 180 C and line a tray with parchment paper or Silpat.
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.
You may need to add a tablespoon or two of milk or cream, if the dough is dry-ish.Your dough should be soft, silky to touch, and pliable.
Scoop dough with an ice cream scoop into 20 cookies then roll the cookie dough into even-sized balls.
Combine the black and white sesame seeds in a small, shallow bowl and roll each cookie ball in the seeds.
Place the cookie dough balls on the prepared tray and make an indent in the center with your thumb.
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.
Let the cookies cool on the tray for 5 minutes then transfer them to a wire-rack for cooling them completely.
Store the cooled cookies in an air-tight container, and line each layer with a piece of wax paper. Enjoy!