Thumbprint Cookies (a.k.a. Engelsaugen)


6 Tbsp butter, softened
1/2 cup white sugar
1 egg
2 Tbsp oil
1 tsp vanilla
1 1/2 cups all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
1/2 cup jam (doesn't all have to be the same kind)


Preheat oven to 350 degrees F.

In a bowl, cream butter and sugar. Beat in the egg. Beat in oil and vanilla.
Combine flour, cornstarch, baking powder and salt. Stir into creamed mixture until the dough comes together.

Roll dough into 1-inch balls (smaller than a golf ball, a bit bigger than a grape). Using the end of a wooden spoon, make an indentation into the center of each ball.

Bake for 8 to 10 minutes or just until the bottoms are browning. Remove from the oven and use the back of a 1/4 tsp measuring spoon to re-do the indentation. Fill each indentation with 1/4 teaspoon jam and allow to cool.

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