I know everyone is exceedingly busy at this point in time, but yesterday afternoon I made Thumbprint Cookies. Instead of my thumb to make the hole in the center, I used the pestle from my marble mortar and pestle set. The smaller end was the perfect size to make a nice, neat little well in the dough. The size was perfect for the glaceed cherries I set into them before baking.
I have the dough made and chilled to make my Rolled Butter Cookies tomorrow as well as a new recipe I am calling Almond Meringue Tarts. I was absolutely positive i had almond flour in my freezer, but cannot find it, so back to the store tomorrow, briefly for that. I am making my husband's favorite Cherry Bon Bons also. Since Christmas Eve is all little snack/appetizer type foods at our house, I also have various standard recipes I will make, plus a couple of new ones. I am making my Green Pea, Feta and Mint Spread, Bean and Cheese Dip, and Bacon-Wrapped Dates, as well as a new recipe i am creating for a hot Artichoke Dip. Those things along with cheese slices, salami, grapes and crackers will be our feast for the evening.
This blog is being done hurriedly, so i will get right to the recipe:
Thumbprint CookiesMakes about 40 to 45
1 cup butter, at room temperature
2/3 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/4 teaspoon Boyajian Lemon Oil or slightly more of lemon extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
about 45 glaceed cherries
Cream together the butter and sugar. Beat in the egg and the extract and lemon oil. Add the flour and salt and combine gently, to form a dough. Chill the dough for at least 2 hours.
|Make balls of the dough, press in a deep well, insert a cherry and set on cookie sheet|
Preheat oven to 350. Form the dough into small balls as shown. Use thumb or other implement to make a deep well in the ball of dough. Insert a glaceed cherry and set on an ungreased cookie sheet. Set the cookies about 1 1/2 inches apart. While the dough has no leavening, they do inflate and spread just a little. Bake the cookies for about 12 to 14 minutes, or until they are set and beginning to color at the edges.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.