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Wednesday 4 June 2014

Raspberry Jam-Filled Thumbprint Cookies


I just love this little crunchy cookies! They are easy to make by your kids :).
You can substitute raspberry jam with any other jam or Nutella.

Post with step by step photos.

I published this recipe on my Polish site Przepisy Aleksandry on 04.06.2014.




Ingredients:


  • 300 grams 00 flour
  • 200 grams cold butter, unsalted
  • 100 grams icing sugar
  • 2 large egg yolks
  • seedless raspberry jam (around 0.5 jar)
  • seeds from 1 vanilla pod
  • 0.5 teaspoon almond extract (optional)
  • thick lemon icing


Method:

1. Combine the flour, vanilla seeds, almond extract, sugar, butter, lemon zest. Do it quickly.
2. Wrap the dough in cling film and keep it cool for at least 1 hour in the fridge.
3. Preheat oven to 180 C.
4. Shape dough into 1-inch balls.


5. Make indentation in centre of each cookie with thumb (edges may crack slightly).


6. Fill each indentation with about 1/4 teaspoon jam.


7. Bake cookies until golden-lighten brown (13-18 minutes).


8. Drizzle thick lemon icing (made from 100 grams icing sugar and little lemon juice) over cold cookies.
9. Eat cookies when the icing is set.


Smacznego :)

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