Recipe
Thumbprint Cookies Recipe
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Ambus / All my dishes 6 months ago
Soft, crumbly, melt-in-your-mouth thumbprint cookies with raspberry and apricot jams.(Recipe from http://cafefernando.com )
Prep:15m Cook:15m Servings:25
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 Ambus |
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Ingredients
- 1 cup flour
- 1/2 cup ground hazelnuts (1 cup as whole)
- 4 oz butter, at room temperature
- 1/4 cup sugar
- 1/3 cup raspberry jam
- 1/3 cup apricot jam
Directions
- 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.
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mumtazcatering 6 months ago said:
You on a roll Ambus !!!!keep it up
ahmed1 6 months ago said:
You are being so proffetional and specialy in this one Ambus.Great one.
atariq123 6 months ago said:
AoA Ambus, simply love these!
iffyo 6 months ago said:
Superb!
myan 3 months, 3 weeks ago said:
Good idea.... thank you....