Receta jam thumbprint cookies
i get so excited when my gourmet magazine arrives every month. the photography is stunning, the recipes are usually pretty good, and i am a sucker for all the cool kitchen stuff they feature.
as i was paging through the December 2008 issue and i came across an ad..."only at gourmet.com - gourmet's favorite cookies: 1941-2008 - the most amazing recipe from each year".
let me tell you that it is awfully difficult for me to put my gourmet down before i have read it from cover to cover, but this ad made me. i jumped on the computer and went searching.
adapted from
gourmet 1948
- 1 cup butter - room temp
- 1 cup powdered sugar or very fine bakers sugar (i used bakers sugar)
- 6 large egg yolks
- pinch of kosher salt
- zest of 1 lemon
- 2 tablespoons lemon juice (may need up to 3 if dough is really dry)
- 3 cups sifted all purpose flour
- 1 cup chopped blanched almonds
- jam or jelly of your choice
- sugar for sprinkling
- egg yolk for brushing on top of cookie
Preheat oven to 350 degrees
Cream butter until it is light. Add gradually sugar, creaming well after each addition.
Add eggs yolks, one at a time, a pinch salt, and the juice and lemon zest.
Gradually add flour and stir or knead the dough until thoroughly blended.
Chill for at least 2 hours.
Roll the dough with slightly floured hands into uniform balls the size of large marbles. Press a slight indentation into each ball with your little finger.
Paint with beaten egg yolk and sprinkle the tops with finely chopped blanched almonds and sugar.
Bake until the balls are golden brown.
When ready to serve, fill the indentations with apricot jam or any red jams or jellies. (I used grapefruit and raspberry jam)
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