Description
Peppermint Thumbprint Cookies
Ingredients:
For the Cookies:
1 cup (230g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 cups (250g) all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
For the Filling:
1/2 cup (120ml) raspberry or strawberry jam
1/4 cup (50g) crushed peppermint candies
Instructions:
1. Prepare the Dough:
In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract. Gradually add flour and salt, mixing until a soft dough forms.
2. Shape the Cookies:
Preheat oven to 350°F (175°C). Roll dough into small balls and place on a lined baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
3. Bake:
Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and let cool slightly.
4. Add the Filling:
Spoon a small amount of jam into each cookie’s indentation. Top with crushed peppermint candies while still warm.
5. Serve:
Allow cookies to cool completely and serve for a festive, sweet treat!
