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Norwegian Jam Thumbprint Cookies

Thu, 11 August 2022

Norwegian Jam Thumbprint Cookies
Norwegian Jam Thumbprint Cookies
  • 200g butter, softened
  • 200g caster sugar
  • 2 eggs
  • 2 tsp almond extract
  • 1 tsp baking powder
  • 150g jam (apricot, raspberry, strawberry)
  • 400g plain flour
1. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well between each addition until light and airy, then mix in the almond and vanilla extracts.2. Sift in the flour and baking powder and mix until evenly combined. Form the dough into a ball, wrap it in cling film and chill it in the fridge for 2 hours.3. Preheat the oven to 180 degrees Celsius. Line two baking trays with nonstick baking paper.4. Roll the dough into balls weighing 50g each and place on the lined baking trays, spaced well apart because they will spread a lot when they bake. Using your thumb, make a wide, deep hole in each ball. Fill each hole with the jam.5. Bake on the middle rack of the oven for 15-20 minutes, until golden brown. Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

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