Cardamom Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Delicate, sweet, melt in your mouth eggless cardamom cookies filled with berry rose jam and a dusting of pistachio.
Author:
Recipe type: Dessert
Serves: 20 cookies
Ingredients
  • 1 cup all purpose flour
  • 2½ tablespoon cornstarch
  • ¾ cup powdered sugar
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1½ teaspoon cardamom powder
  • 3 tablespoon berry rose jam
  • 1 teaspoon milk (optional)
  • 1 teaspoon pistachio dust (optional)
Method
  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.
  2. Sieve the flour and the cornstarch together into a bowl.
  3. In another bowl beat in the butter and the sugar with a hand blender or a wire whisk until smooth and creamy.
  4. Add in the flour mixture, cardamom powder and vanilla extract and mix until smooth and there are no lumps. Add milk only if the dough is too stiff and not pliable.
  5. Divide dough into 20 equal portions. Make smooth one inch balls. Arrange them on prepared cookie sheet.
  6. Make indentation in the center with your thumb and fill it with the jam.
  7. Refrigerate for 10 minutes.
  8. Bake in preheated oven for 15 minutes.
  9. Remove from oven and sprinkle with pistachio dust. Let cool on cookie sheet for 5 minutes before moving them to a cooling rack. Cool completely before serving.
  10. Store in air tight container for up to three days.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/cardamom-thumbprint-cookies/