Apricot Jam Thumbprint Cookies

Ingredients

200 g butter

350 g flour

100 g powdered sugar

1/2 tsp salt

2-3 tbsp cold water

apricot jam

1 egg yolk

1 tbsp milk for glazing

Instructions

Mix the flour with the powdered sugar and make a hole in the middle.

Add the cubed butter and salt and start kneading with your fingertips until you get a sandy dough.

Add the egg yolks and 2 tablespoons of cold water, then knead til you get a homogeneous and non-sticky dough. If the dough is too stiff or crumbly, add a little more cold water.

Divide the dough into 2 equal parts, wrap in cling film, and then refrigerate for an hour.

Take a piece of dough from the fridge and form balls the size of a walnut (smaller). Flatten them slightly in the pan and make an indentation in the middle.

In each indentation, put a little apricot jam.

Put the tray in the oven and bake for 14-15 minutes until nicely browned. Do the same with the rest of the dough until it is all used up.

Enjoy!