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Ingredients
| 1 pinches pinch | Salt Salt | ||
| 115 g g | Butter Butter | ||
| 1 tsp tsp | Vanilla Extract Vanilla Extract | ||
| 55 g g | Brown Sugar Brown Sugar | ||
| 125 | Flour Flour | ||
| 1 large large | Egg Yolks Egg Yolk | ||
| Jam Jam | |||
| Marmalade Marmalade |
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Create new shopping listThumbprint Cookies with Marmalade and Jam
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Method
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with parchment paper and set aside.
2 In a mixing bowl, cream the butter and sugar together until light and fluffy.
3 Beat in the egg yolk and vanilla. Add the flour and salt and beat until well combined, making sure to scrape down the sides of the bowl.
4 Cover the dough with cling film and place in the fridge for 20 minutes.
5 Roll the dough into 2cm balls and place on the prepared baking tray in rows spaced 5cm apart. Dip your thumb in some water and shake off any excess so that it is wet, but not dripping. Press into the center of each cookie, leaving a small indent.
6 Spoon jam into half of the indents and marmalade into the rest, using just enough of each to fill the indents without them overflowing.
7 Bake in the oven for 10-12 minutes or until the cookies are set. Remove to a wire rack and allow to cool completely before eating.
