These cookies are the first things I ever learnt how to bake. For a long time it was the only thing I knew how to make and I used to make it for everyone because I was so proud of myself. The recipe actually comes from a cookbook for children, so that should give you an indication of how easy these are to make.
These cookeis are a buttery, shortbready cookie and is my go-to recipe anytime I want to make a thumbprint cookie filled with jam or chocolate. They're not too sweet which make them perfect accompaniments for sweeter fillings. The secret ingredient is sweetened condensed milk - one of the best inventions ever made.
Thumbprint cookies are so fun to make, especially with kids. Their tiny thumbs make the perfect sized holes for the fillings. They're also terribly easy to eat cause they're bite sized, so be warned.
JAM THUMBPRINT COOKIES
from The New Edmonds Junior Cookbook
4 tbs condensed milk
1/4 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup jam
- Preheat oven to 180˚C.
- Cream together the butter, sugar and condensed milk in a medium sized bowl.
- Sift in the flour and baking powder and mix until combined.
- Roll tablespoons of dough and place on a baking tray (the dough doesn't spread much and I usually fit 15 per tray).
- Using your thumb, press down on the dough to make a little well in the middle of each cookie.
- Pour the jam into a piping bag and pipe a small amount of filling inside each hole.
- Bake for 15 minutes until golden all over.