The name "thumbprint" is given to these cookies because you literally use your thumb to make a well in the dough. The small well is then filled with nuts, chocolate or in this case, homemade strawberry jam.
The dough contains a cup of ground almonds which gives the cookies the lovely nutty taste. Almonds can be substituted with hazelnuts or even ground oatmeal.
- 1/2 cup of unsalted butter, softened
- 3/4 cup of sugar
- 1 egg, lightly beaten
- 1 1/2 cups of all purpose flour
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1 cup of ground almonds
- 1/2 tsp of pure vanilla extract
- 1/2 cup of strawberry jam (conserve)
- Pre-heat the oven to 350F.
- Lightly grease a baking sheet and set aside.
- Using an electric mixer, cream together the butter and sugar until pale and fluffy -- for about 2 minutes. Add the egg and continue to mix until combined and smooth.
- In a large bowl, sift together the flour, baking powder and salt. Add about 1/2 cup of flour mixture to the butter mixture, stirring continuously with a wooden spoon until smooth. Add the remaining flour mixture and stir until smooth.
- Add the ground almonds and vanilla essence and stir until combined.
- Roll small balls of dough and place them on the baking sheet about 1 inch (2.5cm) apart.
- Dip your thumb in some flour and then gently press down on the dough to make well in the middle of each cookie.
- Spoon a small amount of jam into each well. Bake the cookies for 10 minutes or until they are a light golden color. Remove from oven and cool on a wire rack. Serve.
- Store cookies in an airtight container for up to 2 weeks.