Looking back, I realized that I have not baked that many cookies as cakes, so the other day, when I had made up mind to bake something, I decided that it was going to be some kind of a cookie. Googled and finally settled down with these Thumbprint Cookies, the name because of the thumb-like depression in the center of the cookie which is filled with some jam or jelly. I have used Apricot Preserves for the filling, and I have made an egg less version, if you like the soft, short bread like cookies then, this is for you..
Original Recipe Source : Joy Of Baking
Need To Have
- All Purpose Flour - 1/2 cup
- Powdered Sugar - 2 tablespoons
- Butter - 2 tablespoons
- Flax Seed Powder - 1/2 tablespoon
- Hot Water - 11/2 tablespoon
- Vanilla Extract - 1/4 teaspoon
- Baking Powder - 1/4 teaspoon
- Salt - a pinch
- Walnuts - roasted and finely chopped, 1/4 cup or a little more
- Apricot Preserves - enough to fill the cookies
Method
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Add the flax seed powder to the hot water and leave it for 10 minutes. Beat the melted butter and sugar. To this, add the soaked flax seed, and beat well. Now mix in the vanilla extract, baking powder and salt.
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Then add the sifted flour and bring everything together to form a dough. Divide into 10 balls, and flatten them a bit.
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Roll and press them in the chopped walnuts and arrange on a greased baking tray. Using a small spoon or your thumb, make a small depression in the center. Fill them with 1/2 teaspoon of the apricot preserves. Bake them at 180 C for 15 minutes. Cool completely.
Note
If the dough is too sticky, leave it in the refrigerator for 1/2 an hour and then proceed.
The nuts have to be chopped very finely, otherwise they'll not stick to the cookies, like mine.
Also, take care there are no big pieces of fruit in your jam or preserve.
If you want to store the cookies for more than 2 days, then don't fill them with the jam, bake it without it and fill it just before serving.
Make a nice depression, otherwise the jam will overflow like mine.
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