Eggless Thumbprint Cookies

16 standard portions

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Ingredients

• 1/2 cup unsalted butter (1 stick/113 grams, at room temperature)
• 1/3 cup caster sugar (68 grams)
• 1 teaspoon vanilla extract
• 1 cup + 1 tablespoon all purpose flour (138 grams)
• 1 tablespoon cornstarch (10 grams)
• 1/4 teaspoon salt (skip if using salted butter)
• 1/2 teaspoon jam (of choice, to fill the cookies, you can use a mix of strawberry jam, apricot jam etc.)

Method

1. To a stand mixer fitted with paddle attachment (or use your hand mixer), add room temperature butter along with caster sugar. Beat for 2 minutes on medium speed until it's well combined and creamy.Add the vanilla extract and mix for 1 more minute.
2. Now, add the flour, cornstarch and salt (skip salt if using salted butter). Mix at medium speed until the dough comes together, around 1 to 1 & 1/2 minutes.
3. Line a baking sheet with parchment paper. Roll the dough into small balls, around 20 to 22 grams each. You would get around 16 balls.
4. Now, using back of a small spoon or use your 1/4 teaspoon measuring spoon, press an indent in the center of the cookie dough. Repeat with all the cookie dough. Now cover and chill this for 4 hours or overnight. Chilling is important since that will prevent spreading of the cookies when they bake in the oven.
5. Once chilled, take the baking sheet out of the refrigerator. Pre-heat oven to 350 F degrees. Fill each indent to the top with jam, around 1/4 to 1/2 teaspoon jam in each. If your jam is thick, you may need to microwave it to bring it to the right consistency. Bake at 350 F degrees for 15 to 20 minutes until the bottom is lightly browned (I bake for 20 minutes since I like them a little crispy). Let rest on the cookie sheet for 5 minutes, then transfer onto a wire rack to cool completely.