Eggless Thumbprint Cookies

Eggless Thumbprint Cookies

These bejeweled cookies are a delight to make and the coconut coating only enhanced the delight in eating them. I had always wanted to make them but somehow kept postponing them. I’m a way too lazy especially when it comes to baking cookies, as I have to do them in batches. There are so many varieties of the good old thumbprint cookies and this is just the basic one which I had baked eggless. I just adapted these from the snowball cookies and I did not have the time to store them a they were all eaten warm out of the oven.

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Eggless Thumbprint Cookies

Prep time: 10 mins | Bake time: 15 mins | Makes: 20

 

Ingredients:

  • All purpose flour – 2 cups
  • Butter, softened – 1 cup
  • Powdered sugar – 1 cup
  • Vanilla essence – 1 tsp
  • Milk – 2 tbsp (optional)
  • Fruit preserve / Jam – 4 tbsp
  • Water – 3 tsp

For dusting:

  • Unsweetened coconut flakes – 4 tbsp
  • Powdered sugar – 3 tbsp

 

Instructions:

1. In a bowl cream together butter and powdered sugar. Add vanilla essence and beat well again.

2. Add flour to this mixture and mix until incorporated. Do not knead tightly, just bring everything together.

3. In case the dough looks crumbly just add the milk and bring together once again. Cover the bowl with a lid and chill for 30 minutes to 1 hour.

4. Before making the cookies mix together fruit preserve or jam with water in a small bowl and heat till the jam liquefies to pouring consistency. You can also do this in microwave.

5. Make small balls, to the size of 1 inch balls from the cookie dough and keep it ready.

6. Mix together the coconut flakes and powdered sugar in a bowl and roll the cookie dough balls till well coated and arrange on a cookie sheet leaving 2 inch gap between them.

7. Make a small indent on the top of the cookies with your finger. I did it with the back of the 1/2 tsp measuring scoop for this, which did a decent job.

8. Fill the indent hole with the liquefied jam.

9. Preheat the oven to 180 Degrees Celsius and bake for 15 minutes. The cookies might appear soft while taking out but will harden upon cooling.

10. Let it cool completely on a wire rack to room temperature and store in an airtight container.

 

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Notes:

1. As I did not get sweetened coconut flakes, I used the unsweetened one and added powdered sugar to it.

2. You can also roll the cookies on a finely chopped nuts instead of coconut flakes or skip the coating all together and go for a plain one.

3. Add milk only when you feel that the dough is crumbly and is not coming together otherwise you can avoid adding milk completely.

4. Oven timings will vary accordingly.

Comments

  1. says

    Its pouring Thumbprints here an everywhere on Blog sphere. I will also join the wagon and upload some this week. Yours looks so yumm with coconut.
    Love Ash.

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