Thumbprint cookies

Name: thumbprint cookies
Cook time: 25 min
Total time: 160 min
Yield: 50
Ingredients: 250 g unsalted butter at room temperature; 150 g light brown caster sugar; 2 medium sized egg; 350 g wheat flour; 1 tl salt; 50 g almond shavings; 100 g Raspberry Jam

The dimples in the cake are classically filled with jam. Delicious in combination with the almond.

Ingredients

Kitchen Stuff

1 hand mixer
1 baking paper

Directions

Put the butter and caster sugar in a bowl and mix with a hand mixer in 5 min. Airy and creamy.
Split the eggs. Keep the proteins separate. Mix the egg yolks with the butter mixture. Sift the flour and the salt above it and knead quickly into a cohesive dough.
Pack in cling film and leave for 2 hours in the refrigerator.
Preheat the oven to 170 ° C.
Shape of the dough 50 balls the size of a walnut. Beat the egg whites with a fork in a bowl. Put the almonds in a different bowl.
Push the dough ball slightly flat and get them through the egg white first and press them into the almond shavings. Place them on a griddle covered with parchment paper.
Push in a dimple with your thumb. Fill the dimples with the raspberry jam.
Bake the cookies in a roughly 15 minutes in the middle of the oven until golden brown. Leave to cool completely on a grid. Yummy! .