Name: Thumbprint cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Makes 55-60 cookies
Cuisine: German
Ingredients: 2 cups plus 1 tbsp all-purpose flour; ⅔ cup powdered sugar plus about 2 tbsp for dusting; 1 tbsp vanilla sugar or 1 tbsp granulated sugar plus 1 tsp vanilla extract; 1 tsp lemon zest grated; 1⅓ sticks butter cut into cubes; 2 egg yolks; ⅓ cup redcurrant jelly (or raspberry jelly)

Ingredients

55 serv.

2 cups plus 1 tbsp all-purpose flour
⅔ cup powdered sugar plus about 2 tbsp for dusting
1 tbsp vanilla sugar or 1 tbsp granulated sugar plus 1 tsp vanilla extract
1 tsp lemon zest grated
1⅓ sticks butter cut into cubes
2 egg yolks
⅓ cup redcurrant jelly (or raspberry jelly)

Instructions

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1 For the shortcrust pastry, sift the flour and powdered sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in the egg yolks. Knead everything into a compact smooth dough. Wrap the dough and put it in the refrigerator for 1 hr.
2 Remove the dough from the refrigerator and bring it to room temperature for 10 mins. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment paper (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
3 Heat the oven to 400F/gas 6. Heat the jelly in a saucepan over a low heat until it melts. Use a teaspoon to fill the dips in the dough balls with jelly.
4 Bake for 12-15 minutes, then allow to cool completely. Dust the cookies with some powdered sugar before serving. The cookies can be stored in an airtight container for several weeks.