Cherry Jam Thumbprint Cookie Recipe

Cherry Jam Thumbprint Cookies

Ingredients: 

• 250 grams of unsalted butter, softened
• 1 cup icing sugar
• 1 egg yolk
• 1 ½ tsp vanilla essence 
• 2 ½ cups of self-raising flour 
• ½ cup of cherry jam 

Method

1. Preheat oven to 180°C. Line your baking tray with baking paper. Use an electric mixer to beat the butter and sugar until pale and creamy. Add egg yolk and vanilla and continue to beat to combine. 

2. Roll tablespoon size into balls and place on the baking tray (remember to allow room to spread). Use your thumb or the back of a teaspoon to indent the cookie. 

3. Spoon half a teaspoon of cherry jam into each cookie and bake for 10-12 minutes or until lightly golden.