Name: Almond Peach Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Ingredients: 125 g butter (softened); 70 g sugar; 30 ml sunflower oil; 1 egg; 1 tbsp vanilla extract (or 1 tsp vanillin); Pinch of salt; 400 g all-purpose flour (approximately); 6 g baking powder; Granulated sugar (for coating); Peach jam

Directions

1. Step

In a mixing bowl, combine the softened butter, sugar, vanilla, and a pinch of salt. Mix until smooth and creamy. Add the egg and sunflower oil, mixing well. Gradually add the baking powder and flour, kneading until the dough comes together into a soft, pliable consistency.

2. Step

Roll the dough into a ball and flatten it slightly. Using a round cookie cutter, cut the dough into individual pieces. Coat each piece lightly with granulated sugar. Place a small dollop of peach jam in the center of each piece, then fold the edges slightly over the jam.

3. Step

Decorate the tops of the cookies as desired, then arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes or until lightly golden.