Shortbread puddle cookies

Sometimes called thumbprint cookies this are delicious shortbread cookies filled with jam. Or in our household filled with caramel sauce. I am the only one that likes jam, so if I made them with jam I would eat them all...which actually doesn't sound too bad...




150g/5.3 oz butter, softened

75g/2.6 oz sugar

200g/7 oz plain/all purpose flour

1/2 teaspoon bicarbonate soda

1/2 teaspoon vanilla extract

250g fruit jam or caramel spread


Preheat your oven to 325F/170C/Gas 3.

Line two baking trays with baking parchment.

Whisk together the butter and sugar until light and fluffy.

Beat in the flour, bicarbonate soda and vanilla extract.

It will come together as a dough.

Roll the dough out on a floured surface to about 1cm thickness.

Cut shapes using a cookie cutter (approx 5cm diameter).

Place slightly apart on the baking sheets.

Press your thumb or the end of a wooden spoon gently into the centre of each cookie to make a dip.

Bake for 15-20 minutes.

Allow to cool.

Spoon your filling into the centre of each cookie.


Variations:

Use any flavour of fruit jam

Use lemon or orange curd

Fill with melted chocolate

Fill with Nutella or any chocolate spread

Fill with peanut butter





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© 2020 Rachel Patterson