These little bite-sized treats are so quick and easy to make, a great one to get the kids involved in. You can fill them with a number of things, jam, a chocolate button or melted chocolate, I used Fix & Fogg's Peanut Butter & Jelly and that was delicious! Have fun with it!
Makes about 40 small cookies
125g butter, at room temperature
1 cup caster sugar
2 eggs
1 Tbsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup jam of your choice (I love Barker's Raspberries, I've also filled these with Fix & Fogg's Peanut Butter & Jelly!)
100g white chocolate (optional)
Place butter and sugar in a large bowl or bowl of your stand mixer. Use electric beaters to cream them together until very pale, about 4 minutes.
Add in eggs and vanilla and beat to combine. Use a spatula to fold in flour, baking powder and salt.
Use a cookie scoop or teaspoon measure to scoop up cookie dough. Roll into balls and place on a lined oven tray.
Bake cookies for about 8 minutes, until cooked through. They will not be golden, you need them to be slightly soft when they come out of the oven so you can make the thumbprint.
As soon as these come out of the oven you will need to make the imprint. Obviously these are called thumbprint cookies so the idea is to use your thumb but I found that it's just too hot to do that straight out of the oven, but if you wait too long it won't imprint properly. So I just used a teaspoon to make the little divet, anything rounded will work. Do this straight away and then dollop half a teaspoon of jam into the cookie well. Set aside to cool and repeat with remaining dough.
Melt white chocolate in the microwave for 20 second bursts, stirring in between. White chocolate can be fickle so if it's not smooth enough, add a teaspoon of vegetable oil to help loosen it. Use a spoon to drizzle it over the cookies.
Enjoy with a cup of tea!
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