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By Imogen Blake For Mailonline 11:40 07 Dec 2016, updated 20:24 07 Dec 2016
- Recipe for tiny jam-filled biscuits have had 264,000 pins on Pinterest
- They are the most popular biscuit recipe on the visual bookmarking website
- Recipe originally posted on Chew Out Loud food blog by mother Amy Dong
- She has shared the recipe with Femail Food&Drink for you to try at home
Biscuits, of course, come in all kinds of shapes, sizes and flavours, and everyone has their favourite.
But one recipe for tiny jam-filled cookies could now safely claim to be the world's best biscuit after going viral on Pinterest.
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Instructions for the twist on the classic jam biscuit have been pinned on the visual bookmarking website nearly 264,000 times - making it the most popular biscuit recipe on Pinterest.
But you won't need expert baking skills to pull this recipe off, as the biscuits only have six ingredients.
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It's adapted from a recipe in Mrs Field's Cookie Book, a cookbook from 1992 - which just shows that sometimes you don't have to always use cutting-edge, modern techniques.
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She originally posted the recipe back in 2014, but it's gone viral on Pinterest this month, achieving 263,700 pins in total.
Amy says: 'These Buttery Jam Thumbprint Cookies are so tender and melt-in-your-mouth delicious.
'They're also super easy and need only a handful of ingredients. These are always a hit with grownups and kids alike.'
All the recipe requires is salted butter, icing sugar, vanilla extract, a pinch of salt, all purpose flour and your preferred jams.
Their name comes from the fact that you need to make a well in the middle of the biscuits with your thumb to allow room for the jammy centre.
With a sprinkle of icing sugar on top, these biscuits are ideal as a Christmas presents or as a snack in between meals on December 25 itself.
Try the recipe for yourself below.
RECIPE: BUTTER JAM THUMBPRINT COOKIES
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INGREDIENTS
1 cup salted butter, softened
½ cup confectioners' (powdered or icing) sugar, plus ¼ cup more for dusting
2 teaspoons pure vanilla extract
¼ tsp table salt
2 cups all purpose flour
½ cup fruit preserves (I used raspberry, blackberry, and peach)
METHOD
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light for two minutes.
Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don't over mix.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.
Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.
Source: Chew Out Loud, adapted from Mrs. Field’s Cookie Book
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