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Jam Thumbprint Cookies
Tender butter cookies rolled in sugar, pressed with a thumb and filled with raspberry, apricot or lemon jam before baking. The Small Portioning Scoop makes every ball the same size so a whole tray bakes evenly, and a short spell in the freezer keeps the dough from spreading.
- Total time
- 77 min
- Prep
- 25 min
- Cook
- 22 min
- Rest
- 30 min
Ingredients
Method
In the Tupperware Wonderlier Bowl, whisk together the flour, cornstarch and salt.
In the Tupperware Fix N Mix Bowl, beat the butter with both sugars until light and fluffy. Beat in the egg yolk and vanilla, then add the flour mixture a little at a time until fully combined.
Scoop the dough with the Tupperware Small Portioning Scoop, roll each portion into a ball and roll it in sugar. Press your thumb gently into the centre of each ball, place them in a freezer-safe container, cover and freeze for 30 minutes.
Meanwhile, heat the oven to 375 °F (190 °C), without fan. Lay a Tupperware Silicone Baking Sheet on a cold oven rack or a metal baking sheet.
Warm the jam in a microwave-safe bowl for 5 to 10 seconds at 900 W, just until it is loose and easy to stir but not hot. Spoon it into the hollows, filling each to the top.
Arrange the cookies 2 in (5 cm) apart and bake for about 11 minutes, until the edges are just starting to turn golden. Bake the rest the same way and let the cookies cool completely before serving.
