cookies

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.

LogoLicious_20170326_092549[1].png

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

IMG_20170325_121146[1].jpg

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.

IMG_20170325_123745[1].jpg

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

IMG_20170325_124253[1].jpg

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.

img_20170325_125208.jpg

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

img_20170325_125607.jpg

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.

LogoLicious_20170326_092204[1].png

Transfer into an air tight container and serve as needed.

LogoLicious_20170326_092450[1].png

 

LogoLicious_20170326_092024[1].png

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.
Advertisements

12 thoughts on “Eggless Thumbprint Jam Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s