Thumbprint Cookies

Name: Thumbprint Cookies
Yield: 1
Ingredients: 225 g soft butter; 100 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 300 g Flour; 200 g Pecan or walnut kernels; 100 g Raspberry Jelly; 100 g Apricot Jam; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

225 g soft butter
100 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
300 g Flour
200 g Pecan or walnut kernels
100 g Raspberry Jelly
100 g Apricot Jam
baking paper

Directions

1
Mix butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for 5-6 minutes until creamy. Stir in ##eggs## one at a time. Stir in flour. Cover and chill for about 30 minutes.
2
##Nuts## in a pan without fat roast, take out and roughly chop. Line two baking trays with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).
3
Form about 50 balls from the dough and roll in the nuts. Spread them on the trays. Press a depression into the balls with your thumb. Stir jelly and jam separately until smooth and fill into the hollows.
4
Bake in the oven one after the other for about 20 minutes. Let them cool down.