The dough is buttery and light and the name of these cookies is a bit of a giveaway of how you get the indent - yep, your thumbprint!
I filled mine with fresh lemon curd and Mum's home-made marmalade, all made with New Zealand citrus. Perfect for afternoon tea or a cute little dessert.
Preparation 15 minutes
Skill Easy
Makes 20
Ingredients
115g butter, softened
½ cup sugar
¼ tsp salt
1 tsp vanilla essence
200g flour
½ tsp baking powder
1 large egg
Your favourite jam, curd or peanut butter
Method
Preheat oven 170°C.
Line a baking tray with baking paper
Cream the butter, sugar, salt and vanilla until light and creamy.
Add the egg and beat well to combine.
Sift in the dry ingredients and mix gently to combine.
Roll the dough into walnut-sized balls (25g), place on to baking paper 2cm apart.
Press your thumbprint into the centre of each cookie.
Fill with a small spoonful of your favourite preserve.
Bake until the edges of the cookies are golden for 12-14 minutes.
Remove and allow to cool before enjoying.
