Thumbprint Cookies

INSTRUCTIONS

• 1
  Process all the ingredients into a smooth dough, which we put in the refrigerator to cool for at least two hours (or even overnight).
• 2
  Roll the dough into a thin roll, which we cut into even slices so that we can shape them into balls with a diameter of about 2 cm. Place the balls at slight intervals on a baking sheet lined with parchment paper. Make a deep indentation in each ball with the narrow end of a small wooden spoon. Chill in the refrigerator for an hour.
• 3
  If the jam is not completely smooth and contains seeds, strain it through a sieve.
• 4
  Put the jam into a piping bag with a thin tip or a cone made of parchment paper and fill the indentations. Another option is to fill the cookies with jam after baking them.
• 5
  Bake for about 10 minutes in an oven preheated to 155°C to prevent the cookies from cracking. Let them cool on a rack.