Thumbprint cookies with blackcurrant and raspberry jam

Ingredients:

1. Flour

2. 3 eggs

3. Unsalted butter

4. Salt

5. Granulated sugar

6. Corn starch

7. Blackcurrants

8. Raspberries

9. Vanilla essence

10. Rum essence

11. Cinnamon

12. Lime juice

•Thumbprint cookie dough: in a bowl add unsalted butter (room temperature), 3 eggs and granulated sugar. Mix well together. Add the flour until it forms a dough. Place the dough into the refrigerator for 30 minutes.

• Blackcurrant and raspberry jam: add the fruits in a pot and 2 cups of water. When it starts to boil add sugar, corn starch, cinnamon, lime juice, vanilla essence and rum essence. Let it boil for 6 minutes.

• Place your cookies on a baking tray. Press the dough with your thumb right in the middle of it. Add the jam.

•Sprinkle the cookies with granulated sugar and almonds (optional). Bake your cookies for 20 minutes (180°Celsius).

Enjoy!