These cute thumbprint cookies make the perfect Valentine's or Mother’s Day edible gift. Great for the kids to be involved in, and with only 5 ingredients, this recipe is a hit.
Serves2424
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
180g butter
1 cup (220g) caster sugar
1 Coles Australian Free Range Egg
2 cups (300g) plain flour
1/4 cup (80g) raspberry jam
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat until well combined. Stir in the flour.
Step 2
Roll tablespoonfuls of mixture into balls. Place on lined trays, allowing room for spreading. Use your thumb or the end of a wooden spoon to make an indentation in the shape of a heart in the centre of each ball. Spoon ½ tsp of the jam into each indentation.
Step 3
Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Set aside on the trays to cool completely.
