When I saw these cookies while surfing the net I was so tempted to try it out. They were super cute to look at. I saw few versions with wheat flour but as I am trying cookies for first time I thought it safer to start with maida itself. I referred here for the recipe and they turned out to be a super hit. I just loved the buttery, crispy cookies topped with jam and icing sugar. You can make this for Christmas.
3. Refrigerate this for 1 hour.
4. Take it out after 1 hr. Roll into small balls and make an indent in the roll with a blunt rod (I used an old pen). Line it in a baking tray lined with butter paper.
5. Preheat oven to 175deg C. Bake for 10 to 12 minutes.
6. Meanwhile prepare the diluted jam by double boiling method. Take some jam in a small bowl and take some water in a pan. Place the bowl inside the pan and heat the pan. Constantly stir so that the jam is diluted to a slightly dropping consistency.
Ingredients:
- Maida - 2 and 2/3 cups
- Salt - 1/4tsp
- Unsalted butter - 1cup
- Powdered sugar - 1 cup
- Butter milk - 1/3 cup
- Vanilla essence - 2tsp
- Icing sugar - as required for dusting
- Jam - 4 to 5 tbs for filling
Method:
1. Cream sugar and butter till fluffy. Add in the vanilla and buttermilk and mix well. (I missed taking the pic when vanilla and buttermilk was added).
2. In a separate bowl mix the salt and flour. Now add this mixture to the butter mixture and gather to a dough slowly. Do not knead just gather.
3. Refrigerate this for 1 hour.
4. Take it out after 1 hr. Roll into small balls and make an indent in the roll with a blunt rod (I used an old pen). Line it in a baking tray lined with butter paper.
5. Preheat oven to 175deg C. Bake for 10 to 12 minutes.
6. Meanwhile prepare the diluted jam by double boiling method. Take some jam in a small bowl and take some water in a pan. Place the bowl inside the pan and heat the pan. Constantly stir so that the jam is diluted to a slightly dropping consistency.
7. Once the cookies are done transfer them to a plate and while they are still warm fill the dent with diluted jam so that it sticks well. Dust with icing sugar. Cool and store in airtight container.
Notes:
1. If you are using salted butter, skip salt.
2. You can even add jam before baking. But make sure to add little so that it does not ooze out while baking.
3. You can even make the dent using your thumb. But it may not be the perfect shape.
4. These cookies brown at the bottom and remain white at the top.
5. You can even top with nutella or chocolate cream or any of your favourite cream.
6. Do not knead the dough.
7. I baked these in 4 batches. I got more than 100 cookies.
8. The cookies will be soft once you remove them from oven but will turn crispy once cooled. Do not overbake.
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