This recipe shows restraint with the sugar to let the naturally tart flavor of the blueberries shine.
By Zerrin Gunaydin
Blueberry Thumbprint Cookies
- Total Time: 1 hour 20 mins
- Yield: 18 cookies 1x
Description
This recipe shows restraint with the sugar to let the naturally tart flavor of the blueberries shine.
Ingredients
Scale
Cookie Dough:
- 110g butter, at room temperature
- ¼ cup sugar
- 1 egg yolk
- A pinch of salt
- 1 tsp vanilla powder
- 1 cup and 2 tbsp whole wheat flour
Blueberry Jam Filling:
- 1 cup blueberries
- 1 tbsp sugar
- 3 tbp water
- 1 tsp lemon juice
Instructions
- Preheat oven to 180C.
- Whisk butter nad sugar until fluffy.
- Beat yolk and add into the mixture, mix.
- Add in flour and salt and mix.
- Chill it for 30 minutes before shaping.
- Line an oven tray with parchment paper.
- Make small balls from the dough, place them in the tray.
- Press on each cookie with your thumb to make dents.
- Bake 15 minutes until golden.
- Let them cool.
- Crush blueberries with hands and sprinkle sugar on it.
- Add in water and cook in a pot over medium low heat.
- Let it boil for about 20 minutes.
- Add in lemon juice and cook until it gets thicker.
- Let it cold and fill cookies with the jam.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Category: Dessert
