Fingerprint Biscuits: Delicious Biscuits, Perfect with a Cup of Tea!
Ingredients
BUTTER 1 cup
SUGAR 1/3 cup
EGG YOLK 1
BROWN SUGAR 1/3 cup
FLOUR 1/4 cup
CORNSTARCH 2 teaspoons
SALT 1/2 teaspoon
SUGAR 1/2 cup
JAM
As necessary
Instructions :
First, beat the butter in a large mixing bowl with an electric mixer until light and creamy.
Add the brown and white sugars to the butter and beat until well combined, scraping down the sides of the bowl with a rubber spatula as necessary.
Add the egg yolk and vanilla extract, continuing to beat well.
In a separate mixing bowl, mix flour, cornstarch and salt well.
With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape the dough into tablespoon-sized balls and roll into smooth balls.
Roll cookie balls in granulated sugar to coat and arrange on a baking sheet lined with parchment paper.
Press each cookie ball with your thumb to make an indentation in the center.
Chill the dough in the freezer for 30 minutes, while you preheat the oven to 375°F.
Place the jam in a microwave-safe bowl and heat for up to 10 seconds, until hot and liquid.
Place a little jam in the center of each thumbprint, filing it upwards.
Make sure the cookies have at least 2 inches of space between them on the baking sheet and bake for 11 minutes, or until golden brown.
Cool the cookies completely on the baking sheet before serving.
Remarks
To keep your cookies button-shaped and round, measure your ingredients with a scale, rather than dry or liquid measuring cups. It’s more precise.
