Buttery thumbprint cookies with currant jam: shape the wells with a wooden spoon handle

Tip: tap a step to mark it as done.

1. Make the dough

   40 min

   Mix the flour with the ground almonds, powdered sugar, vanilla sugar, and salt. Add the egg yolks and cold butter cut into pieces, and quickly work into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Shape the cookies

   20 min

   Roll the dough into hazelnut-sized balls, about 2.5 cm across, and place on a baking sheet lined with parchment paper. Dip the handle of a wooden spoon in flour and press a well halfway into each ball. If the dough cracks, smooth the edges with your fingers.

3. Bake

   12 min

   Bake in an oven preheated to 180 °C (350 °F) for 10–12 minutes, until the edges begin to turn golden. Let the cookies cool briefly on the baking sheet.

4. Fill with jam

   15 min

   Heat the jam until runny, then spoon it into the wells. Once the jam has set, dust the cookies with powdered sugar.

Tip: If the wells close up during baking, gently press them again with a wooden spoon handle as soon as the cookies come out of the oven. Store in a cookie tin for about 2 weeks.

This recipe was translated from the Slovak original: Krehké anjelské očká s ríbezľovým džemom: maslové koláčiky, ktorým jamku vytlačíte rúčkou varechy