Thumbprint cookies
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 30
Ingredients
- 100g smooth peanut butter, plus 3 tbsp extra for the tops
- 2 eggs
- 100g golden caster sugar
- 1 tsp vanilla extract
- 260g plain flour
- a pinch baking powder
- ½ jar seedless raspberry or strawberry jam
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper or a silicone baking mat. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter.
- STEP 2
Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling
on a wire rack.
