Friday night is almost here and I’m looking forward to our Movie and Pizza night. We are going to be watching The Heat with Sandra Bullock and Melissa McCarthy. We didn’t have our Movie and Pizza night last week as we hosted a little dinner party. One of our guest’s brought us a bag of apples picked from her daughter’s orchards and a jar of homemade strawberry jam. Ron has been enjoying the crisp sweet apples so much that he asked me not to bake with them, just leave them for him to snack on. So, apple pies, turnovers or crisps will not be coming out of my oven anytime soon but something smaller and just as tasty did come out of my oven, thanks to that wonderful jar of homemade jam from Lynne.
These are not a new cookie by any means and I’m sure you have your own recipe for them. I just hadn’t made these cookies in years and for the life of me I just can’t tell you why. I do love them (meaning I can eat a lot at one sitting!) They are kinda cute and make for a lovely little tidbit with a cup of your favourite tea or coffee. They are so easy to make too! You can do as I did and fill them with homemade jam or you can use jelly, chocolate, custard, whatever you like.
I remember the first time I had one of these little goodies. I was in Newfoundland, way back in the mid 70′s and my (ex) sister-in-law brought a large plate full of these over to the house. They almost melted in my mouth and I loved the rich buttery taste. I think you will too.
Thumbprint Cookies (slightly adapted from Joy of Baking)
1/2 cup of cold salted butter cut into cubes (if using unsalted butter add 1/8 teaspoon of salt to the flour)
1/4 cup of white sugar
1 large egg (separated)
1/2 teaspoon of vanilla bean paste (Joy of Baking calls for pure vanilla extract)
1/2 teaspoon of pure almond extract (My addition…yum!)
1 cup of unbleached flour (Joy of Baking calls for all purpose flour)
3/4 cup of finely chopped toasted pecans (Joy of Baking also suggests walnuts, hazelnuts or almonds)
1/4 cup of homemade jam (nothings better than your friend’s homemade jam but substitute if you must)
Beat butter and sugar together until light and fluffy. Add the egg yolk, vanilla bean paste and pure almond extract until combined. Add the flour until just combined. Roll batter into small balls (approx. 1″). Dip balls fully in egg white and roll in chopped toasted pecans until covered. Place on cookie sheet about 1″ apart. Use your thumb to make an indentation in the center of each cookie ball. Fill the centers with your homemade jam (or your preference of filling). Bake in a pre-heated 350° oven for 12 to 15 minutes. I baked mine for 13 minutes.
The above only makes a small batch (20 cookies) so if you are taking to a gathering, you may want to double the ingredients. If making just for yourself the original yield of 20 should be fine. Ha! Who am I kidding…double the batch