Thumbprint Cookies
From ambus 16 years ago
- 15 minutes to make
- Serves 25
Soft, crumbly, melt-in-your-mouth thumbprint cookies with raspberry and apricot jams.(Recipe from http://cafefernando.com )
Ingredients
- 1 cup flour shopping list
- 1/2 cup ground hazelnuts (1 cup as whole) shopping list
- 4 oz butter, at room temperature shopping list
- 1/4 cup sugar shopping list
- 1/3 cup raspberry jam shopping list
- 1/3 cup apricot jam shopping list
How to make it
- Preheat your oven to 350 F. Line two baking sheets with parchment paper and set aside.
- Cream butter with sugar until light and fluffy (5 minutes).
- Whisk together flour and ground hazelnuts and add to the creamed butter. Mix until well combined.
- Refrigerate the dough for 30 minutes (it will be easier to shape).
- Take a teaspoonful of dough in your hand, form a small ball, press in the center with your finger to make a hole (not all the way) and arrange on baking trays 2 inches apart. (Don’t be tempted to make them bigger than a teaspoonful).
- Bake for 15 minutes, until the edges are slightly colored.
- Let the cookies cool and fill the holes with your favorite jams.
The Rating
Reviewed by 4 people-
you on a roll Ambus !!!!keep it up
mumtazcatering
in Gauteng loved it
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You are being so proffetional and specialy in this one Ambus.Great one.
ahmed1
in Cairo loved it
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superb!
iffyo
in loved it
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