Jam Thumbprint Cookies Without a Rolling Pin: One Egg, Pantry Staples and Jam Added After Baking

Instructions

1. In a large bowl, combine the softened butter, whole egg, vanilla sugar, 1 1/4 cups (150 g) powdered sugar and the pinch of salt.

2. Mix everything thoroughly with a fork until you have a smooth, creamy mixture.

3. Gradually add 3 1/4 cups (400 g) all-purpose flour. Mix with the fork first, then knead by hand into a smooth dough that does not stick.

4. Pinch off small pieces of dough and roll them between your palms into balls about the size of a walnut. Place them on a baking sheet lined with parchment paper.

5. Lightly flour the end of a wooden spoon (or another tool) and press a deep well into the center of each ball. Be careful not to push all the way through.

6. Bake in an oven heated to 350°F (180°C) for about 18 minutes (conventional setting, top and bottom heat). The cookies should stay pale, so do not bake them until brown.

7. While the cookies are still warm, dust them generously with powdered sugar through a sieve.

8. Finally, use a piping bag to fill the wells with jam. Let the cookies cool completely so the jam can set.