I didn’t know what to expect when I decided to try this recipe – they are mix between traditional shortcake and a jam-filled thumbprint cookie. I love the crispy sugary outside and the soft buttery inside. I definitely want to make these again for a gift, entertaining or a bake sale.
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup Earth balance
- 1 egg, beaten
- 2-4 tbsp soy milk
Yield: 2 dozen
Preheat oven to 400o.
Sift dry ingredients and cut in Earth balance. Add beaten egg to moisten the dough. Add just enough soy milk to bring the dough together.
Roll in little balls the size of a walnut. Make a depression in the centre of each with a thimble and drop your favourite jam into the depression (approx. 1/2 tsp per cake).
Brush well with egg white and sprinkle with sugar. They also taste delicious skipping the egg white step.
Bake for 15-20 minutes (until browning at the edges).