Después de una semana de mucho esfuerzo y dedicación para realizar todas las tareas, llegó el momento de descansar y disfrutar del fin de semana en familia!
EMPIEZA EL FIN DE SEMANA EN 3,2,1...
Un abrazo gigante!
Thumbprint cookies
Delicious buttery shortbread cookies filled with strawberry jam.
1. Using a handheld or stand mixer with a paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until fluffy.
5.Take dough out of the fridge.
Roll dough into 3cm balls, the size of 1 tablespoon.
8.Bake cookies for 13-15 minutes, or until cookies appear golden brown at the edges.
Ingredients:
- 200 g (1 and 3/4 sticks) unsalted butter, softened to room temperature
- 1 cup (115 g/4 oz.) powdered sugar
- 2 egg yolks (or 1 large egg)
- 1½ teaspoons vanilla extract
- 2 cups (280 g/10 oz.) all-purpose flour
- ½ cup jam raspberry, strawberry or your favorite flavor.
Instructions:
1. Using a handheld or stand mixer with a paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until fluffy.
2.Add egg yolks and vanilla extract and beat until combined.
3.Reduce speed to low and add flour and beat just until combined. Do not overmix!
The dough will be soft at this point so cover the bowl with plastic wrap and place in the fridge for about 1 hour or until firm enough to easily roll into balls.
4.Preheat oven to 350°F/180°C and line 2 baking sheets.
5.Take dough out of the fridge.
Roll dough into 3cm balls, the size of 1 tablespoon.
6.Place onto prepared baking sheet, spacing them about 5cm apart.
7.Use your thumb or the back of a wooden spoon to make an indentation into the center of each cookie, and fill with about 1/2 teaspoon jam.
8.Bake cookies for 13-15 minutes, or until cookies appear golden brown at the edges.
9.Transfer to a wire rack and allow to cool completely.
Now you are ready for your tea time!
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