Thumbprint cookies

Photo: Feel Good Foodie

Six ingredients and a jar of jam. Yumna's dough has one egg yolk and brown sugar, so it's tender, and you can fill them with Nutella if jam isn't your thing.

From Yumna Jawad at Feel Good Foodie · @feelgoodfoodie

A tender brown sugar butter dough with one egg yolk, rolled into balls, pressed with a thumb, filled with jam and baked.

You need

• 1/2 cup (113 g) unsalted butter, at room temperature
• 1/3 cup (70 g) brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup jam (or Nutella), for filling

How to make it

1. Heat the oven to 350°F and line a rimmed sheet with parchment.
2. Cream the butter and brown sugar on medium until fluffy, about 2 minutes. Scrape the bowl, add the yolk and vanilla and mix 30 seconds.
3. Add the flour and salt on low just until no streaks remain.
4. Scoop tablespoons of dough, roll into balls and set them 2 inches apart.
5. Press a well into each with your thumb or the back of a measuring spoon, not all the way through. Spoon in about 1 tsp jam.
6. Bake 12 to 14 minutes, until the edges are just golden. Cool completely on a rack before packing.

For a swap: Pack one layer so the jam doesn't stick.

Written in our own words from Yumna Jawad's recipe, with their quantities. The original: Thumbprint cookies, Feel Good Foodie.

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