Then add vanilla essence and beat once.

Now add flour little by little and start beating.

Once it resembles a crumbly mixture, stop beating and gather it with your hands to form a smooth dough. Now scoop out using the measuring spoon (I used 1/2 tablespoon)

Line a butter paper on the baking tray.

Make balls, place it on the tray and slightly flatten it then using your thumb make impressions in the center. Alternatively you can use a 1/4 teaspoon measuring spoon or any curved base spoon.

Make thumb impression like this.

Repeat this for the remaining dough also.

Meanwhile, preheat oven at 170 deg C for 10mins.

Bake it as 170 deg C for 15 mins or until the base turns slightly browned.

Cool down completely at least for 30mins.

While the cookies are baking you can make your jam ready. I used pineapple and mixed fruit jams.

Double boil a vessel and to this add the jam and melt it, keep stirring for 3-4 minutes for the jam to melt slightly, this helps to easily spoon the jam.

When the cookies are still warm, add the jam in the impression we made.

Cool down and store Thumbprint Cookies in airtight container.