These Eggless Thumbprint Cookies are a wonderful treat for your next big celebration! They are decorative, and guaranteed show-stoppers at any party. Instead of the typical jam filling, they excite with a gummy candy filling.
mixing bowl, electric mixer with dough hook attachment,
250gall-purpose flour(8.8 oz)
125gorganic powdered sugar(4.4 oz)
1packageof vanilla sugar (8g), or 1 teaspoon vanilla extract
1stickof vegan butter, cold (115g / 4 oz)
3tablespoonaquafaba (brine from a can of chickpeas)(45 ml)
2dropsof lemon extract
2teaspoonof zest from a freshly grated organic lemon
1packageof Katjes gummy candy "Love & Stars"
Sieve the flour and powdered sugar into a mixing bowl Then add butter in pieces, aquafaba, salt, lemon extract, and zest.
With your electric mixer and the dough hook attachment knead the ingredients together until a crumbly cookie dough forms (it should take around 1 minute). If it’s too dry add a little bit more aquafaba. With your hands roll into a ball. Wrap the cookie dough ball in some plastic wrap or parchment paper, and place it in the refrigerator for 40 minutes.
After resting, form the dough into balls weighing approx. 25g (0.88 oz) and place them on a baking tray lined with parchment paper, leaving enough space between them. At the same time, preheat the oven to 170°C / 340°F. With your fingers press an indentation about the thickness of your thumb into each of the balls. A gummy is supposed to fit comfortably inside after pre-baking.
Pre-bake the blank cookie in the oven for about 4 minutes. Remove and place a gummy in each cookie well, and gently push it into the dough. Be careful not to burn yourself, the cookies are hot. Finish baking for about 10-12 more minutes. Let the finished cookies cool completely until ready to eat.