Thursday, January 9, 2014

Strawberry Jam Thumbprint Cookies

There's something about January that just puts me into cleaning/organizing mode.  Probably the plethora of New Year's resolutions related advertising, Facebook posting, Tweeting, etc that is happening this time of year.  Or, I'm bored and it's too cold to go outside.  Either way, I've been doing a lot of clearing out the past few weeks.  I've taken a lot to Goodwill and have re-purposed things to create more space.  I find the easiest place to re-vamp is the closets. Take the afternoon, go through your clothes, and see what you like. Hint - it's not everything.  Then, more space for new things that you do like.  Or just more space.

I also went through my pantry, just to see what kinds of things were lurking around in the corners.  I've taken things to a food pantry in the past, because I know I'm not going to use it (I'm looking at you, chili sauce).  If you're in the Boston area, I would recommend St. Paul's Brookline.   I have a solid collection right now, so it looks like a trip is in order soon.

I have also found a few things in there that I will eat, but I kind of forgot about.  Like the beautiful, homemade strawberry jam that my friend Erika made for me.  I don't really like PB & J, so I needed to find something else to do with it.  Thumbprint cookies came to mind, since I'm a little tapped out on jam breads.

I had a few for breakfast, but the rest are going to the lovely Lacey, who blogs over at It Is Well.  I have joined a little interwebs club, The Leftovers Club.  Each month, you get the name and address of a fellow blogger, and then you swap treats.  This is the first month that I have participated, and I'm very excited.  I just got some super addictive pecans from her, I can't wait to find out what's in them because I don't want to be without them ever again.   

























Strawberry Jam Thumbprint Cookies (adapted from Simply Recipes):

1 Cup Butter, Softened
1/2 Cup Sugar
2 Egg Yolks
1 Teaspoon Almond Extract
Pinch of Salt
2 Cups Flour
3/4 Cup Jam (I didn't measure this at all)
























Cream together the butter and sugar.  Then, add the egg yolks and extract (you can do another kind of extract if you want - but I love almond, so I did that).



























Then, add the flour and salt until just mixed.  Put in the fridge for 30 minutes, while your oven heats to 350.

























Next, roll the dough into balls and place onto a parchment paper covered cookie sheet.


























Make an indentation with your thumb (hence the name, if you hadn't gotten there on your own) and fill it with jam.  Be gentle, or else it will crumble.  I found it helpful to use my other hand to smoosh the sides a bit as I was thumb-printing.

























Then, pop into the oven for 12-15 minutes.  Allow to cool a bit on the sheets before moving to a cooling rack.




















A few (that are unpictured) I deemed too crumbled to send, so I had those for breakfast.  These are delicious, easy, and make the house smell great.  You really can't go wrong.

Don't forget to head over to The Leftovers Club and check out the other links and sign up :)





Question of the Day: 

What are some of your favorite alternate uses for pantry staples?  

9 comments:

  1. These look so good! I grew up eating thumbprint cookies, but haven't had them for years. Yum!

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    Replies
    1. Definitely make them, they're pretty easy! The only part that is kind of a pain is making the thumbprints without the cookie falling apart.

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  2. Replies
    1. I actually just discovered them, when a friend made them because she was moving and had random stuff to get rid of before she left. So good.

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  3. Now I want strawberry jam. And butter cookies. It is late at night. Dangit! :)

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  4. I usually make jam thumbprints around the holidays, but didn't have a chance this year. Your photos reminded me of how much I miss them. I'll have to make some soon!

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    Replies
    1. Definitely make them soon! They're not very hard and are SO SO good. Christmas baking should really last all year...

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