Eggless Thumbprint Cookies
Bake these tender and crumbly eggless thumbprint cookies and fill them with preserves of your choice to make a colorful plate of cookies for any special occasion.
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup confectioners' sugar
- 1 and ½ teaspoons Ener-G egg replacer + 1 tablespoon water for 1 egg
- ½ teaspoon vanilla extract or almond extract
- 1-¾ cups all-purpose flour
- ½ teaspoon salt
- ½ cup strawberry or raspberry or apricot preserves
Instructions
- In a small bowl whisk together the Ener-G egg replacer and water; set aside.
- In a large bowl, beat butter and confectioners' sugar until blended.
- Beat in the Ener-g egg replacer mix.
- Gradually beat in flour and salt. Mix well to form a ball of dough.
- Cover the dough completely with plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat oven to 325F/160C. Grease the baking sheet/s lightly with butter and set aside.
- Scoop out a tablespoon of dough, shape it into balls, slightly flatten it and press a deep indentation in the center with your thumb or using the back of a wooden spoon. Fill it with a little jam of your choice. Repeat the same for at least another 3-4 cookies. We are going to test bake.
- Bake 13-15 minutes or until edges are light brown. Remove from pans to wire racks. See how the cookies turn out. Check if it spreads too much, in that case, it requires more chilling. Check if the cookies are done and you may have to adjust the baking time accordingly for the rest of the dough. I always recommend test baking with just a few cookies so that we don't end up messing up the whole batch.
- Once this is all figured out repeat the same for the rest of the dough and you've baked yourself beautiful eggless thumbprint cookies.
Notes
- The original recipe mentions baking the cookies with the indentation and then filling it with jam once the cookies are out of the oven, which seems perfectly fine and some of you might like it that way. In that case, it's mentioned to bake the cookies at 350F for 12-15 minutes.
- But I wanted to make the jam cookies that I enjoyed in India while I was a little girl. It had the jam baked in the cookies. So I chose to follow one of the reader's reviews in that recipe and I'm very glad that I did it. Biting into this thumbprint cookie sent me back to those days when we used to buy it from the nearby bakery.
- I have used mango jam and strawberry jam for the filling.
Taste & Texture
These thumbprint cookies have an excellent delicate texture. It melts in your mouth. Baking the jam with the cookies gives it a nice chewy feeling which reminded me of the jam cookies that I enjoyed during my childhood days.
Nutrition
Serving: 42Cookies | Calories: 41kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 29mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 1mg | Vitamin D: 0.1µg | Calcium: 2mg | Iron: 0.05mg
