Eggless thumbprint jam cookies!
Ingredients
- All-purpose flour (maida): 1 cup
- Butter: 3 tbsp (I used Amul butter)
- Desi ghee: 1 tsp
- Powdered sugar: 3 tsp (add more if you want them sweeter)
- Vanilla essence: 1/2 tsp
- Jam: for filling (I used mixed fruit jam)
Method
- Beat the butter and sugar in a bowl with a mixer. I used a hand beater.
- Beat until the mixture becomes fluffy.
- Add the vanilla essence and mix well.
- Add the flour and desi ghee and make a nice dough.
- Keep the dough in the fridge for 30 minutes.
- Line a tray with butter paper. Greasing is not needed.
- Shape the dough into balls and press a hollow into the centre of each one with your thumb.
- Fill the hollows with jam. Bake the cookies at 180°C for 10 to 12 minutes.
- Let them cool for 2 minutes, then transfer to a wire rack to cool completely.
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