Condensed milk thumbprint cookies
Makes about 45
Ingredients
- 60g (1/2 stick or 1/4 cup) unsalted butter, room temperature
- 100g (1/2 cup) granulated (white) sugar
- 200g (2/3 cup) sweetened condensed milk
- 1 large egg
- 350g (2 4/5 cups) all-purpose (plain) flour
- 1 1/2 tsp baking (bicarb) soda
- 1/2 tsp salt
- 1/3 cup strawberry (or other) jam
Instructions
- Place butter and sugar in a mixing bowl and beat with an electric mixer on high until light and fluffy.
- Add egg and beat until thick, then add condensed milk and beat until smooth.
- Whisk together flour, baking soda and salt, add to wet mixture and mix with a spatula or wooden spoon just until combined.
- Form dough into a slightly flattened ball, wrap tightly in plastic or place in a large ziploc bag and refrigerate for about an hour.
- Meanwhile, preheat oven to 180°C (350°F) and line two cookie sheets with baking paper.
- Take walnut sized bits of dough and roll into balls, press slightly onto baking sheets and use your thumb or fingertip to create a deep indentation in the top. Put a small half teaspoon of jam into each indentation.
- Bake one sheet at a time in centre of oven for about 15 minutes, until pale golden.
- Remove from oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Content and Image from pizzarossa
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