Saturday, August 4, 2012

Thumbprint Cookies


Has this happened to you that you get smitten by particuar food and as soon as you buy a new and not to forget, the BIGGEST packaging available in the market, your liking for it just vanishes? This happens to me all the time especially when it comes to jams. There are days, weeks, months when I would be eating jam with toast, with ice-cream or just small dollop rolled in a parantha almost everyday and after I get a new jar, the fondness for jam just vanishes. It literally evaporates! This time weeks passed and I did not even look at the strawberry jam lying in the refridgerator until I came upon this recipe for thumbprint cookies which I have already baked twice in one week using different nuts variations. These are so good that I ended up buying a jar of pineapple jam to savour on these little jam jewelled gems :)

 Did you know that that these cookies are traditional Swedish pastry that was typically filled with raspberry jam and are called 'hallongrotta' which is Swedish for raspberry cave. 

I used the recipe from Joy of Baking. When I made them for the first time, I thought the dough was too soft and so I added 1/4 cup extra flour. Also i didnt brush the cookies with egg white for a glossy finish and they still came out perfect :)

Thumbprint Cookies

Adapted from Joy of Baking

Ingredients
100 grams butter at room temperature
1/4 cup castor sugar (original recipe uses granulated sugar)
1 large egg seperated
1/2 teaspoon vanilla extract
1 1/4 cups maida or all purpose flour
1/8 teaspoon salt
1/2 cup toasted and finely chopped nuts ( I used almonds)
1/4 cup jam ( I used strawberry jam)

  • Preheat the oven to 180°C and line a baking tray with butter paper
  • Sieve flour and salt together and keep aside
  • In a large bowl, cream the butter and sugar using a whisk for nearly 3 minutes 
  • Add egg yolk and then vanilla extract. Beat the whole mixture until it is smooth 
  • Add flour and salt mix to the batter and when the dough starts coming together add toasted nuts
  • Refrigerate the dough for half an hour
  • Roll the dough into 1 inch balls and flatten them slightly between your palms and then make an indentation in the center of each of the cookie

  • Fill the cookies with jam and bake them for nearly 12-15 minutes
Thumbprint cookies would be the nicest, easiest cookies that can be made at home quickly. These are festive enough for a high tea or just good to munch along with a glass of milk. I also sent a box full of these thumbprint cookies for my two new favorite people in the world for their birthday :)

Happy Birthday Uncle & Aunty :)


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