Atlast I got the perfect cookies. During my previous attempts, while baking the cookies, thye used to puff up and drop down flat. I think I know what went wrong. I corrected the ingredients I used and finally got it right. Anyway, we learn from mistakes.Right??
I made this thumbprint cookies yesterday. They looked as well tasted great. They are called thumbprint because a dent is made on the dough before baking with a thumb to put the jam in. I got the recipe from here.
The cookies were also rolled on powdered nuts which also enhances the taste. I used almonds and cashews, but you can use hazelnuts or pecans, whatever you prefer. So here’s how I made them.
Roast the almonds and cashews on stovetop till they are brown. Grind it to a coarse powder.
Beat sugar and butter till it is light and fluffy with a electric mixer. Then add the egg yolk and vanilla essence and beat further. Then add the flour and mix to form a smooth dough.
Roll the dough into small balls.If you find the dough the loose, refrigerate for half an hour.
Now beat the egg white till it is frothy. Dip the ball into the frothy egg mixture and then roll over the cashew almond powder. Make a indent with your thumb on the cookie ball. Fill it with your favourite jam.
Now bake them on a cookie tray lined with baking paper in a preheated oven at 180c for 15 minutes. Cool on a metal rack.These cookies are on their way to the following events