Swedish Thumbprint Cookie (Rosenmunnar)

Since there is 1/2 jar of lemon curd sitting in my fridge, I want to quickly finish them up before "expiry". I found this recipe shared by Jasmin in Kitchen Capers and many forumers have tried and given good reviews. Zu baked this with some modifications and I decide to try out her recipe instead.

I didn't space them out enough and most of the cookies got stucked together :P Also, I didn't get a good height even though I've chilled the dough before shaping. Despite looking ugly, they taste heavenly!

I did half the recipe and omit vanilla essence.

Swedish Thumbprint Cookie (Rosenmunnar)
Ingredients

227g butter, softened (original 225g)

100g icing sugar (original uses castor sugar)

250g plain flour, sifted

1/2 tsp vanilla essence (original doesn't use this)

Enough jam

Method

1. Preheat oven to 180C.
2. Cream butter and sugar until light and fluffy, add sifted flour and vanilla essence, and mix well.
3. Shape dough into 1/2 inch diameter balls and place on a lined cookie sheets.
4. Imprint your thumb in the center to make an indentation.
5. Fill with your favorite jam or preserves.
6. Bake for 10 minutes or until golden brown at the edges.
7. Remove to cool on wire rack