Thumbprint Cookies
Check these out!! Super easy to make and really good.
Ingredients
1 stick unsalted butter, at room temperature
1 tsps vanilla extract
1/4 tsps sea salt
2 ounce powdered sugar
1/4 tsps coconut extract
2 tbsps flax seed powder, mixed w 6 tbsp h2o
1 cups granulated sugar
1 1⁄4 cups ap flour
1/2 cups spiced pineapple jam, or your favorite jam to use
Preparation
1. Preheat the oven to 325 F.
2. Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, coconut extract, salt, and flax seed. Mix with a rubber spatula, getting all the sides as well. Add flour and blend until barely combined. Scrapping side as well.
3. Use a medium sized scoop to portion the dough into 1.5 tablespoon balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers or spatula.
4. To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap the baking sheet against the counter to let the jam settle. If you want more jam make a bigger well and add more jam.
Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden about 15 minutes. Let cool on a wire rack.
Let sit for 15 minutes and dust with powdered sugar, then serve.
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