Jam- filled Whole wheat Thumbprint Cookie Recipe

A soft and buttery thumbprint Peanut cookie made with whole wheat flour,custard powder ,real butter, and homemade jam.

Follow the instructions below.

Ingredients

Wheat flour                      1kg
Custard powder                    2 tablespoon
Peanuts, toasted, peeled and ground medium fine          2 cups
Butter, softened    450gm (1 lb)
Sugar                    450gm (1 lb)
 Baking powder    1 teaspoon
 Salt                      1/2 teaspoon
 Eggs                      2
 Milk                       1 teaspoon
 vanilla                    1 teaspoon
Jam                            1/2 cup
Dry grapes                  1/2 cup

Instructions

1. Preheat oven to 350 degrees

2. Using a mixer, cream together butter and sugar until light and fluffy.Add two egg yolks and milk.

 

 

3. Whisk together flour,salt,custard powder,baking powder,vanilla,dry grapes and then  add to butter mixture and blend well.

4. Put cookie dough in refrigerator for 30 minutes.

5. Roll teaspoonfuls of dough into balls and place on ungreased baking sheet.

6. Use your thumb or a small spoon to make a nice depression in the centre of each cookie. Fill cookies with  jam

7. Place the egg whites in a small bowl and beat until foamy.

- Dip the balls into the egg white and then roll them in the peanuts. Place the peanut coated balls onto a lined baking sheet, spacing evenly

9. Bake for 15 minutes or until the edges are just slightly brown.  Let cool on wire rack.

Yummy enjoy!