New year and Christmas festival holidays are on. Your house would be buzzing with all chitter-chatter of your guests, relatives and running around tiny tots. Winter season is at its peak and no one wants to sit indoors if bright sunny day is there. Kids keep playing whole day with their friends or cousins and they are frequently get hungry. Cookies or biscuits are the easiest snacks to munch on in between the meals but white flour (maida) based cookies are not good for health to be consumed frequently. So, why not prepare these festive thumbprint cookies with wheat flour. Taste will be slightly different, but nothing is more important than the health of your dear family members!!
I have used the same recipe which I had used for glass tinted cookies. But I feel that for some readers sugar might seem to be a bit less, probably because I filled these cookies with salted caramel instead of regular fruit jam.
For me, with salted caramel filling, these cookies were a yummilicious treat😋😋😋 as I personally have reduced sugar in my cookies lately.
As fruit jams are sweet, I feel that cookie with less sugar should create a balance. But if you feel that 1/4 cup of sugar is less, increase it upto 1/3 cup of sugar.
If you have some inhibitions baking these cookies along with the filling of fruit jam or caramel sauce, bake cookies with empty indent. Salted caramel sauce or fruit jam can be filled after baking the cookies also.
The most attractive or challenging part about these cookies is to achieve no cracks in cookies during baking. Long time back I had tried thumb print cookies and it was such a disaster that now also I couldn’t dare to bake all cookies together.
So, I baked one cookie only as an experiment and it came out just beautiful!!
I didn’t have a big batch of cookies to bake, but now I was confident and thrilled to bake rest of the cookies.
And right at this moment power went off! I was puzzled and confused as cookies were filled with caramel sauce.
My oven does not run on my apartment’s generator but fridge does. I popped in my cookies in the fridge.
After two hours power was restored and I baked the cookies. I had baked chilled cookies before but these cookies were filled with sauce which was now kind of frozen.
I set the time for 20 minutes and was not sure how the outcome would be. I couldn’t dare to peek into the oven during baking and came out of the kitchen. Ting-tong… timer beeped and I opened the oven and looked…
I was so glad to see these almost crack free pots of yummy salted caramel sauce!!!
Instead of a tiny indent for filling, my cookies looked like delicious wheat flour baked pot of salted caramel sauce… 😂 😂
But who is complaining if the end result is so delicious 😋 😋
You can check other cookie posts also and a separate post regarding your doubts about cookie baking…
Wheat flour 132 gm (1 cup)
Fine grinded powdered sugar 55 gm (1/4 cup)
Corn starch 7 gm (1 tbsp)
Vanilla essence 1/2tsp
Butter 100 gm (slightly less than 1/2cup)
Milk 1-2 tsp if required
Fruit jam or salted caramel sauce
Tips to remember :
- Measure your ingredients correct.
- Butter should be on room temperature, but it should be firm – not soft.
- If sugar is not powdered fine, tiny granules will melt during baking and cookies will expand.
- Cornstarch helps in holding the cookies in shape and prevents expanding.
- Chilling the dough is very important. Cold dough prevents cookies from expanding and the indent will remain intact.
- You can keep the dough wrapped in cling wrap in the fridge overnight and prepare cookies next day.
- Instead of spoon, use piping bag to fill the sauce for neatness.
- Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time.
- Remember that these cookies are slightly thicker cookies. So baking time will be a bit more and cookies will be brown in colour.
- Baking time might vary as different ovens have separate settings.
- After baking, transfer these cookies on the cooling rack along with parchment paper. Hot cookies are soft and along with liquid salted caramel sauce they are very delicate.
Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping machine.
Add powdered sugar and mix it properly.
Add rest of the ingredients except milk cream (use only if required) and prepare dough. Cling wrap the dough and keep it in the fridge for 2-3 hours.
Preheat oven at 160 degrees
Take out the dough and divide it equally for cookies. Roll cookies in between your palms and with the help of your thumb, finger or measuring 1/4 tsp put an indent in between the cookie.
Fill up this empty space with salted caramel sauce with the help of piping bag. If you are not comfortable baking cookies along with jam or sauce, bake them with empty indent and fill them later after baking when cookies cool down completely.
Bake these cookies on same temperature for 20 minutes.
After baking shift these cookies on a cooling rack along with parchment paper.
Once cookies cool down completely,you can add on some more taste by drizzling melted dark chocolate all over these cookies.
For longer period these cookies need to be kept in the fridge. After taking them out from the fridge,warm them little bit. Warm cookies always taste out of the world!!