Thumbprint Cookies
Made with just five ingredients and filled with our Nothing But Fruit jams for that perfect pop of colour and flavour.
Prep time: 15 mins
Cooking time: 10 - 13 mins
Serves: 16
Recipe is great with...
Nothing but Fruit
Apricot Jam - nothing but fruit
Alternatives:
-
Alternatives:
- Raspberry Jam - nothing but Fruit
-
115g Real butter, softened (we like salted for that extra flavour) -100g Caster sugar1 large Egg yolk, room temperature145g Plain flour1/3 cup of your favourite Folláin Nothing But Fruit jams (we suggest mixing up flavours for a rainbow effect!)
-
- Preheat the oven to 170ºC (fan). Line a large tray with parchment paper
- Beat the butter and sugar together until pale and fluffy (around 5 minutes).
- Add the egg yolk and gently mix in the flour until just combined. Don’t overwork the dough.
- Roll the dough into 16 small balls (around 20g each), place them on the tray, and press down the centre with your thumb.
- Fill the indentations with your chosen Folláin jams and bake for 10-13 minutes.
Ingredients
- 115g Real butter, softened (we like salted for that extra flavour) -
- 100g Caster sugar
- 1 large Egg yolk, room temperature
- 145g Plain flour
- 1/3 cup of your favourite Folláin Nothing But Fruit jams (we suggest mixing up flavours for a rainbow effect!)
Method
- Preheat the oven to 170ºC (fan). Line a large tray with parchment paper
- Beat the butter and sugar together until pale and fluffy (around 5 minutes).
- Add the egg yolk and gently mix in the flour until just combined. Don’t overwork the dough.
- Roll the dough into 16 small balls (around 20g each), place them on the tray, and press down the centre with your thumb.
- Fill the indentations with your chosen Folláin jams and bake for 10-13 minutes.
