Mango Thumbprint Cookies
Buttery cookies with a soft center filled with sweet mango jam — crisp on the edges and fruity in every bite!
Recipe- Mango Thumbprint Cookies
Ingredients (for the cookies)
- Butter – 56 grams (1⁄4 cup)
- Castor sugar – 35 grams (3 tbsp)
- Mango pulp – 1 tbsp
- All purpose flour – 105 grams (3⁄4 cup)
- Cornflour – 10 grams (1 tbsp)
Baking Details
- Temperature – 170°C
- Time – 16-18 mins
Instructions
- Beat together butter and icing sugar in a bowl till the butter is light and airy.
- Add fresh mango pulp and beat for a minute or two.
- Add the flour and combine everything to bring it together into a soft dough.
- If the dough feels too soft, refrigerate for 15 minutes. Otherwise, measure out small balls and place them on a baking tray leaving some distance between each.
- Use your thumb or the back of a small spoon to make an impression in the middle of the dough.
- Bake the cookies till the edges are golden brown.
- Allow the cookies to cool completely, then fill them with mango jam.
- Enjoy your mango thumbprint cookies and store them in an airtight container to keep them crisp and fresh.
