Atmos

Ingredients:

• 150 g (1.25 cups) flour
• 50 g (0.25 cup) sugar
• 40 g (0.33 cup) ground hazelnuts
• 1 tbsp vanilla sugar
• 125 g (1 stick) cold vegan butter
• one or more jams of your choice for filling

Recipe:

1. Mix flour, sugar, ground hazelnuts, and vanilla sugar in a large bowl.
2. Add vegan butter in flakes and first stir to combine, then knead into a soft dough. Roll the dough into a thick "log." Wrap in plastic wrap and refrigerate for at least 1 hr.
3. Preheat oven to 180°C/355°F. Remove the dough from the fridge and slice it into approx. 1 cm (0.4 inches) thick slices. Roll each slice first into a ball, then slightly press it "flat." It should be formed like a really thick disc.
4. To form the hollows for the jam, either use the end of a wooden cooking spoon, your thumb, or tsp/tbsp measuring spoons. Dust them with some flour, so they won't stick on the dough, then press them into the middle of each cookie dough to form the hollow. Fill these with one or several jams of your choice.
5. Bake the cookies at 180°C/355°F for approx. 12-15 minutes, or until golden brown on the edges. Let the cookies cool out on a wire rack and dust with confectioner's sugar if desired.

Source: https://www.zuckerjagdwurst.com/en/recipes/vegan-thumbprint-cookies