Jam and Cheese Thumbprint Cookies

While going through my photos folder, I saw these pictures of fail attempt of thumbprint cookies with blackberry jam. But still, I will share the recipe in case some readers get a successful results of it. It is supposed to be one of those easy and fast to make cookies as no cookie cutter involved. And even with the ugly shapes, they still actually taste really good. I truly hope that you will not be discouraged by the terrible looking to give this recipe a try. The baked jam gives nice caramelised flavour and become slightly chewy in texture. I kind of know which mistakes have led to the fails, so read on to the end for tips!

Ingredients (source from here):
  • 150 grams of butter (50 grams of butter may be substituted with margarine)
  • 120 grams of castor sugar (I’ll reduce to 80 grams next time as this is too sweet)
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 egg yolk
  • 225 grams of flour
  • 20 grams of milk powder
  • 20 grams corn flour
  • 1/2 teaspoon of baking powder
  • your favorite jam
  • grated cheese
  • 1 egg white so the grated cheese will stick to the cookies

Mix butter, sugar, salt and vanilla extract until pale and fluffy. Then add in the egg yolk, mix again until well combined.

Add the flour and baking powder in four stages to the butter egg mixture – make sure to fold the mixture until well combined with a spatula after each stage of flour addition.

Make round-shaped cookies, dip top half of the cookie in egg white then grated cheese and place them in baking tray.

Then press the center of each cookie with your finger to create a dent. Fill in the dent with jam, make sure to not overfill these.

Bake for approximately 15 minutes at 175C preheated oven. It is done baking when the base of cookies start to harden and change to golden colours. At this stage the cookies might feel slightly under-baked, but once cooled to room temperature, they will be perfect.

 

 

Please pardon this horrendous looking cookies 😛

 

As promised, here were the mistakes I made on the attempt:

* I overfilled the cookies with jam, so it overflowed during baking and hence cracked cookies

* I had used jam with chunks of blackberry in it. This combined with overfilling has resulted in problem above. It will be best to use smooth-textured jam and fill in the cookie dents with piping bag.

* As usual, the amount of flour shown in recipe is guidance. Especially for cookies recipe, you may need to add or reduce the amount a little bit. My mistake was I should have reduced the flour a little bit so my cookie dough would not be too dry

* Do not dip the whole cookie in egg white, as they will be a mess to remove from the tray after baking. Therefore, only dip the top half and then cover with grated cheese

* Depends on type of jam you are using and your liking of sweetness, you may need to adjust the sugar amount for the cookie.

 

 

 

 

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