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Maple Thumbprint Cookies with Blueberry Jam

Serves: 50 cookies Preparation: 40 mins Cook Time: 8 - 10 mins



  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, beat together Lactantia® Maple Flavoured Butter and sugars until well combined and fluffy. Scrape down bowl and beat in eggs 1 at a time, incorporating well after each addition. Beat in Lactantia® cream and vanilla.
  3. In separate bowl, combine flour and baking powder; add to butter mixture and beat just to incorporate (over mixing will result in tough cookies).
  4. Shape dough into 3/4-inch (2 cm) balls. Place 2 inches (5 cm) apart, on ungreased cookie or baking sheet. With thumb, make an indentation in the center of each.
  5. Bake for 8 to 10 minutes or until golden brown.  Let cool on pan on wire rack. While cookies are still warm, fill each indentation with jam and cool completely.

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