My daughter made this in her daycare and brought home 10 pieces for us to try. It taste really good with buttery goodness and slight acidity from the raspberry jam used; so we decided to make another batch during Christmas holiday. Our thumbprint cookies are not pretty but I love the fact that my daugther and I bake this together. In fact, she's really good in making holes in the cookie dough and I love the 'home made' feel to our end product.
Ingredients (makes about 100 pieces):-
125 g sugar
125 butter, room temperature
250 ml cream
250 ml cream
½ tsp vanilla extract
1 tsp baking power
250 grams flour
3 tablespoon of raspberry jam
1. Beat the soften butter and sugar together until the mixture turns white-ish. Add vanilla extract to the mixture.
2. Add baking powder to flour and sift into the butter mixture. Beat until well mixed.
3. Add in double cream and mix unil the dough is fully incorporated. Do not over beat.
4. Roll the dough into small ball of about 1.5 cm in diameter (about 100 pieces).
5. My daughter help to press an indentation in the cookie doughs using her thumb.
3. Add in double cream and mix unil the dough is fully incorporated. Do not over beat.
4. Roll the dough into small ball of about 1.5 cm in diameter (about 100 pieces).
5. My daughter help to press an indentation in the cookie doughs using her thumb.
6. Fill in the holes with raspberry jam.
7. Bake the cookies at 175 degC hot air oven for about 10 minutes.
Tip:
Raw dough can be frozen for future use. Or it can also be made a day ahead and store in fridge to speed up the baking process.
The cookies keeps fresh in an airtight container for a week.
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