Swedish Eggless Thumbprint Cookies (Rosenmunnar)

Eggless Thumbrint Cookies

Ingredients (Makes around 15 cookies)

Recipe courtesy – Slightly adapted from Aromatic Essence 

1. All purpose flour – 1 cup

Corn starch – 1 tbsp

Baking powder – 1/4 tsp

Salt – 1/4 tsp

2. Unsalted Butter – 1/2 cup (1 stick), softened

Confectioners sugar or powdered sugar – 1/2 cup

Vanilla extract – 1/2 tsp

3. Jam – 1/3 cup or as required (Microwave / heat jam for 10 – 15 seconds before using (to loosen it up))

Method

1. Sift flour, corn starch, baking powder and salt. Whisk and keep aside.
2. Preheat oven at 350°F. Line two baking sheets with parchment paper and set aside.
3. Cream butter and sugar for 2 minutes or until well combined using a hand held mixer. Add vanilla extract and mix well.
   
4. Add the dry ingredients in two batches and combine on low speed. If the dough looks dry or crumbly, add 1 – 2 tsp milk and mix well.
   
5. Roll the dough into 1 inch balls. Place them on baking sheet.
6. Use your thumb to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon jam into the indentation.
7. Bake at 350°F for 14 – 15 minutes or until the cookies are set and the bottom parts are golden. Remove from the oven. Cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.