Gooseberry thumbprint cookies
30 cookies
450 ml flour
450 ml flour
100 ml sugar (vanilla infused)
1 tsp baking powder
200 gram butter
Around 100-200 ml gooseberry jam
Pre-heat convection oven to 175 degrees C.
Mix butter and sugar with an electric beater until light and fluffy.
Add flour and baking powder.
Divide dough in 30 walnut sized pieces and roll each to a ball.
Put each cookie in a small paper cup (småbrödsform in Swedish).
Press a thumb in the center of each cookie and fill with jam.
Bake the cookies until lightly golden, around 10-15 minutes.
