Apparently they’re the easiest ones! The base dough for all of them is apparently called “1-2-3 shortcrust pastry dough” that is 1 part sugar, 2 parts vegan butter, 3 parts flour. She used for each type of thumbprint cookie:

• 125g sugar
• 250g vegan butter
• 375g flour
• teaspoon of vanilla paste

The plain ones:

• lemon zest

Nut ones:

• Replace 25g flour with unsweetened cacao

The poppyseed ones

• Add 50g grounded poppyseed and if the dough gets too crumbly maybe add a little soy or oatmilk

Then

1. Mix them all and refrigerate.
2. Make balls of equal size, my wife weighed them, but you can just eyeball it. My wife made them into balls of 11g but it’s not that important.
3. For the choco-nut ones roll them in aquafaba and then in chopped hazelnuts.
4. Put them on a baking tray with some space between them.
5. Press the indentation.
6. Bake on 190°C (thats Celsius!) for about 9-12 minutes.
7. After taking them out repress the indentation while they’re still hot.

For the hazelnut ones fill them with molten chocolate once they’ve cooled. If you don’t like the hard chocolate center a ganache also works (if you need help with that just ask). Also you can add hazelnut-nougat to the chocolate to make it even nuttier.

For the poppyseed ones, dust with powdered sugar. Heat some cherry jam (without pieces) until it’s liquid. Fill in the holes.

For the plain ones a sour jam is better like red currant, the procedure is the same as for the poppyseed ones.

You can add the jam before baking but it might spill while baking.

@Blockocheese@hexbear.net