Eggless Thumbprint Jam Cookies

I’m back to blogging after a 2-month looooong break. The new job kept me quite occupied. And yes, I have finally landed in a job after a long, stressful job hunting(You know how difficult it is to get a job in India, especially for engineering graduates). Well, that’s a big story and lets reserve that for later :D.

Coming to the post. People who have been following my blog for a long time must be aware that i bake my cakes in pressure cooker(Check it out here  if you are new to my blog). I finally decided to buy an oven and i must say I’m kinda addicted to baking. I bake pretty often and make full use of my weekends and free time to experiment different recipes. Off course, there have been fails . But, this is one recipe i managed to crack the very first attempt(*happy dancing*).

I came across this recipe from my all time favourite blog sharmispassions and  couldn’t wait to get my hands on it. This is an eggless, no raising agent thumbprint jam cookies that melts in your mouth. I did tweak the recipe a bit. Nevertheless, it was a huge hit at home and a favorite tea time snack. I hope you would try and let me know how it turned out for you.

Required Ingredients:

• All purpose flour/maida- 1 cup
• Unsalted cooking butter-1/3 cup
• Salt-1/8 tsp
• Custard powder(vanilla flavored)-1 tbsp
• Powdered sugar-1/2 cup
• Jam(any flavour)- As required

Method:

Seive maida(APF) , custard powderand salt together twice and set aside

Whisk butter and sugar together until well combined.

Add vanilla extract to it and mix well.

Add the butter-sugar mixture to the flour and mix until it starts to resemble bread crumbs.

Now, add 2 tbsp milk and knead into a smooth dough.

Cover using a kitchen towel and set aside.

Preheat oven at 170C for 10 mins.

Grease a baking tray with butter. Make small balls out of the cookie dough. Flatten it slightly on your palm. Make a dent with your thumb in the centre(press gently).Repeat it until the dough is done.

Arrange the cookies on the baking tray. Bake for 15 mins.

While the cookies are baking, melt the jam using double boiler method.This is to render the jam scoop-able.

Once the cookies are done(it will be soft initially, but the bottoms would have browned) cool it on a wire rack or plate.

Scoop the jam into the dents(made using your thumb). Repeat it for all the cookies.

Transfer into an air tight container and serve as needed.

 

Notes:

• scoop the jam into the cookies when the cookies are still warm. This makes sure the jam sticks to the cookies well.
• The baking temperature and time varies from oven to oven. Mine got done in 15-17 mins.
• Do not overbake the cookies. The cookies are done when the bottom browns(light).
• You can use any flavour of jam.
• The original recipe calls for 1/2 cup whole wheat flour and maida. You can use 1 cup whole wheat flour and skip maida all together.