Buttery thumbprint cookies with plum jam
Step-by-step recipe for vanillicious melt-in-your-mouth thumbprint cookies with homemade plum jam. The perfect match to a cup of coffee or tea. Be careful, might be addictive.
Equipment
- one large bowl
- a grater
- a 1/2 tsp measurement
- baking tray(s)
- baking paper
Ingredients
- 150 g all-purpose flour
- 150 g fine whole grain flour (can be replaced with all-purpose)
- 1 pinch salt
- 100 g sugar (I use cane sugar)
- 1 tsp good vanilla sugar (or extract)
- 200 g cold butter (straight from the fridge)
- 200 g plum jam (or other jam to your liking)
Instructions
- In a bowl, pile up the flour(s), salt, sugar(s) and the cold grated butter. Rub the butter it between your fingers until you get an even crumbly sand-like consistency. If you’re using vanilla extract instead of vanilla sugar, here’s where you can add it.
- Start getting the dough together in the bowl, with your hands. You must not knead the dough, but obtain a nice, bit shiny, homogenous dough that sticks together.
- Preheat oven to 200C with ventilation, or 210 without. Weigh pieces of around 10g of dough, roll them into small spheres and place on a baking tray lined with baking paper, with some distance in between.
- Using a 1/2 tsp measurement, make small holes in the spherical dough. You can, of course use your thumb for that. Then fill the wholes with jam.
- Bake in the preheated oven, on the middle rack, for 10 minutes.
- Let them set on the tray for half an hour first, then you can transfer them on a cooling rack. They keep well in an airtight container for a week or so.Enjoy with coffee or tea. Or warm cocoa :)