Afternoon treat

Jam cookies

Small brown sugar cookies, indented with a thumb and filled with jam before baking.

Total time
50 min
Budget
Small budget
Difficulty
Easy
Servings
20 pieces
Jam cookies
Here is a recipe inspired by Trish Deseine's thumbprints. Brown sugar cookie dough, a thumb-shaped hollow and jam added before baking.

Prepare everything

Ingredients

20 pièces

Tick the ingredients you already have.

Cookies

Filling

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Apricot SignaturePoids - 210g
    Qty: 19,49 €
    Find out more
  • Hazelnut spread SelectionPoids - 210g Use instead of jam for a praline version.
    Qty: 117,90 €
    Find out more
  • Meeker raspberry SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 36,88 €

Step by step

Method

Follow each step in order.

Active preparation
15 min
Cooking
15 min
Resting
20 min

Cookies

  1. 1

    Preheat the oven

    Preheat the oven to 180 °C (French thermostat setting 6). Line a tray with baking paper or a silicone mat. Let the oven heat while you prepare the dough.

    180 °C
  2. 2

    Beat the butter and brown sugar

    Beat the softened butter with the brown sugar until the mixture becomes lighter and creamy.

  3. 3

    Bring the dough together

    Add the flour and milk, then work with your hands until the dough is supple and smooth.

  4. 4

    Shape the balls

    Roll the dough into logs measuring 2 cm in diameter, then cut into evenly sized rounds. Roll each round between your hands to form a ball. Space the balls apart on the tray.

Filling

  1. 5

    Make wells and fill the cookies

    Gently press your thumb into the centre of each ball to make a small well without going through the bottom. Spoon the jam into the wells without letting it spill over the edges.

Cookies

  1. 6

    Bake the cookies

    Bake for approximately 15 minutes at 180 °C, until the cookies are golden and slightly risen.

    180 °C
  2. 7

    Let cool

    When the cookies come out of the oven, carefully transfer to a rack and let cool. Allow approximately 20 minutes, then wait longer if the biscuits or their jam centres are still warm.