Description
These classic jam drops are delightful thumbprint cookies that are perfect for any occasion. With a buttery base and a sweet jam filling, they are sure to be a hit with family and friends.
Ingredients
Scale
For the cookies:
- 125 g unsalted butter, softened
- 1/2 cup caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups self-raising flour
For the filling:
- 1/3 cup fruit jam (such as raspberry, strawberry, or apricot)
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract and beat until well combined.
- Gradually fold in flour: Gradually fold in the self-raising flour to form a soft dough.
- Shape the cookies: Roll teaspoon-sized portions of dough into balls and place them on the prepared trays. Make an indentation in the center of each ball.
- Add jam: Fill each indentation with about 1/2 teaspoon of jam.
- Bake: Bake for 12–15 minutes or until lightly golden.
- Cool and serve: Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a festive touch, use a variety of jams for different colors and flavors.
- If the dough is too sticky, chill it for 15 minutes before rolling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
