Thumbprint cookies - Hallongrottor
There’s a reason why Classic thumbprint cookies are so popular. They are easy to make, and even easier to customize with different filling and flavour variations.
Equipment
- 1 Electric mixer
- 2 bowls
Ingredients
- 200 g Butter (7 oz) room temperature
- 265 g All-purpose flour (9.3 oz)
- 90 g Granulated sugar (3.1 oz)
- 1 tsp Baking powder
- 2 tsp Vanilla sugar or vanilla extract
- 125 ml Marmalade/ jam (½ cup)
Instructions
- Bring the butter to room temperature.
- Preheat oven to 180° C (356°F)
- Using an electrical mixer beat the butter,sugar and vanilla extract until fluffy
- In a separate bowl add flour and baking powder.
- Then combine the flour mixture and the butter mixture into a dough.
- Form the dough into two 15 cm (5.9 in) long rolls, which is then cut into 30 pieces.
- Prepare a baking sheet with parchment paper. Roll each piece of dough into a ball and place on the parchment paper.For a nicer shape place them in small cupcake liners.
- Use your thumb or the handle of a large wooden spoon to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of marmalade into the indentation in each one.
- Bake in the middle of the oven at 180°C (356°F) for approximately 18-20 min.
- Remove from oven and let cool on a wire rack.
- Dust the cookies with a little powdered sugar. Enjoy!
