Description
Cardamom thumbprint cookies filled with Rooh Afza and Strawberry Jam. Makes 20 cookies
Ingredients
Units
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- 1 cup all purpose flour
- 2 tbsp cornstarch
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream
ROOH AFZA AND STRAWBERRY JAM
- 1 tsp Rooh Afza syrup
- 2 tbsp seedless strawberry jam
ICING
- 1/2 cup powdered sugar
- 1 tsp lime juice
- 2 tsp water
Instructions
- Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together flour, cornstarch, cardamom, and salt. Set aside
- In a large mixing bowl, cream butter and powdered sugar until pale, white and fluffy. This will take about 3 minutes. Add vanilla and heavy cream and mix until well incorporated. Using a spatula, mix in the dry ingredients until you have a dough.
- Take a tablespoon and a half amount of dough and roll it into a ball. Place all your cookie dough balls onto the parchment-lined baking sheet 2 inches apart. Use the back of a 1/4 tsp (or your thumb!) to press the middle of each dough ball down to create an indentation.
- In a small bowl, mix together Rooh Afza syrup and strawberry jam. Pipe or spoon the jam into each cookie indentation.
- Bake for 10-12 minutes, don’t let the cookies brown too much.
- While the cookies are cooling, make the icing. Whisk together the powdered sugar, lime juice, and water until smooth. Spoon the icing into a piping bag or a sandwich bag. Cut off a small tip and pipe the icing onto the cookies. Let the icing set for 15 minutes before placing in an airtight container to store for up to 2 weeks.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American, Indian
