Cooking web notes

"Give me more!" I am telling you, these cookies have that effect!  Hopefully, baking cookies is on top of your list because that’s what I have got for you today.  Thumb print cookies with a dollop of preserves. Yummy!

 Not only cookies, wine and other baked goods fill my mind, but also Christmas songs.  I refer especially to the popular number “Jingle Bells".  My lil imp can sing the first two lines of this one, and sometimes sings it at the most unreasonable of times, I should say.  Check out what happened to us recently while shopping.  It borders bizarre.






I prayed: May the earth open and take me into her chasm but nothing of the sort happened.  The saving grace was the understanding customers and shop keepers.  They took it jest laughed and smiled.  However, I could not but over hear people say “Now angry child singing in frustration is a first!”

   My daughter did this too!  Is this strange????? Oh! Please do tell me you have had an experience like this with your child.  If you don’t I will be forced to believe I am having some strange happenings going on with my kids. 


Now to restore sanity lets all go bake!.  Enjoy :)

Ingredients:

Flour- 1 cup
Egg,large- 1 separated
Unsalted Butter- 1/2 cup
Salt- a pinch
Granulated White sugar- 1/4 cup
Pure Vanilla Extract- 1/2 tsp
Finely chopped,lightly toasted Nuts- ~3/4 cup
Jam/Preserve of your choice- 1/4 cup

Method:

1.Beat the butter and sugar till it is smooth and fluffy.
2.Add the egg yolk and beat until everything is combined well.
3.Add the vanilla and salt and mix well.
4.Now add the flour and beat well until it is mixed into the wet mixture.
5.Keep the dough in the refrigerator for about 30 minutes.
6.Beat the egg white lightly, till it is frothy.
7.Spread the chopped nuts on a plate.
8.Preheat the oven at 350 degree F.
9.Roll out the dough into 1 inch balls and dip them in the prepared egg white.Roll them in the chopped nuts and keep on a baking sheet lined with parchment paper.
10.Now using your thumb/the back of a wooden spoon make indentation on the top of each cookie.
11.Do the same for the rest of the dough.Keep the cookies one inch apart.
12.Bake for about 15-16 minutes or until the nuts are browned well.
13.Cool on a wire rack and store in airtight container.
14.Fill the cookies with 1/4 tsp of jam just before you serve.

Notes:

1.You could use any nuts of your choice for making this. I used a mixture of Pecan and Almonds.
2.If you are planning to serve the cookies the same day you bake them, you could fill the jam before baking and you may have to extend the baking time for a couple of minutes. (I never tried this since I always store them for at least 2-3 days)
3.I toasted the nuts in microwave, on high for about 1 and a half minute.

Adapted from here and here.

Contributor: Namitha