- Preheat oven to 180C (350F) and line a baking tray with baking paper.
- In a large bowl, add butter and sugar and beat until creamed together. Add in milk and vanilla extract, mix until combined.
- Add in flour and salt. Fold through until combined.
- Scoop out the dough and roll into a tablespoon sized ball. Place on a baking tray and press slightly flat. Use your thumb or the back of a spoon to make an indent into the cookie. Repeat with remaining dough.
- Bake the thumbprint cookies for 15-20 minutes or until very lightly golden brown. They’ll stay quite light in colour. When fresh out of the oven, re-press the centre if needed.
- Allow cookies to fully cool and then fill with jam and Fix & Fogg Nut Butter of choice. We went for a mixture of PB&J, Dark Chocolate Peanut Butter and Almond Butter with Cashew and Maple.
Store in an airtight container for up to 5 days (If they last that long!)
