Tasty thumbprint cookies with sour quince jam, perfect addiotion to afternoon tea.
|wheat flour - 500g|
|egg - 1|
|sugar - 100g|
|soft butter - 200g|
|water - 2-3 tablespoons|
|salt - pinch|
|Quince jam ETERNO - 1 jar|
Prepare the dough from flour, sugar, butter, water, salt and egg. Freeze it in refrigerator for at least 30 minutes.
Make small balls from the dough and make a hole in each cookie. Put teaspoon of jam into the holes.
Bake cookies for 15min. in 180C.
Cool them down.