Monday, 29 December 2014

Jam thumbprint cookies

    Cookies are quite an demand at home.  Though they serve mainly with evening tea or milk, they are also helpful when it comes to noon-time sweet carvings.  This jam cookies is one such type, be it with milk, or an small serving of dessert, it never fails to make an refreshing impact. This recipe is adapted from book, ' The Big Book of Treats' by Pooja Dhingra.



Tastewise, they were similar to butter cookies.  We feasted on them :)  You can also freeze the dough and make them whenever needed.  



Preparation time: 15 minutes
Baking time: 15 minutes
Yield:  44 medium-sized cookies

Ingredients required

  • 3/4 cup of unsalted butter
  • 3/4 cup of granulated sugar
  • 1 tsp vanilla essence
  • 1 Egg
  • 1/2 tsp Baking powder
  • 2 cups All purpose flour
  • 3/4 cup Jam

Method

Add flour to baking powder and sieve them thrice, keep aside. 
Blend sugar twice or thrice, till they are coarsely powdered.  Add butter, sugar and essence and whip it up.  



Add one beaten egg along with an tsp of flour (to avoid curdling), beat them again.


Slowly add flour mixture and combine till it forms soft, sticky dough.  Cover this with cling film and refrigerate immediately.  This helps in uniform distribution of moisture content in the dough, thereby, enhancing the flavour and hardens the dough.  


Pre-heat the oven to 180 degree celsius.  Bring the dough from refrigerator and knead them very well.  Dust the dough with flour, if they are found too sticky to handle.  


Form balls and flatten them in between two hands to get an medium-sized cookies.  


Using thumb, place an imprint on middle section of cookie.  


Fill the gap using jam.  Let this be refrigerated again, for ten minutes.  


After that, place them into oven and bake for about ten to fifteen minutes till edges turn brown.  Cool them completely in wire rack.  



Enjoy!!   Happy Baking!







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