THUMBPRINT COOKIES USING SMUCKER'S STRAWBERRY JALAPENO SPREAD
of course the holiday's wouldn't be so super awesome if it wasn't for the mass amounts of holiday treats!
every holiday season meant my mom would be rolling out dough every night, and pulling trays upon trays of cookies out of the oven. her usual holiday cookie routine involved her stand by of sugar cookies, russian tea cakes, chocolate crinkles, and homemade peanut butter chocolate bars. the chocolate peanut butter bars are the ones that hold the most memory; for some reason she always used the "no-stir" peanut butter -which we all know really means it needs a lot of stirring- and it produced these chocolate peanut butter bars that did not hold shape, not even when refrigerated but man i loved them!
so tell me friends, what holiday treats are you looking forward to in the comments section below or on Instagram or Facebook!
recipe from martha stewart, which can be found by clicking HERE
preheat oven to 350 degrees. in the bowl of an electric mixer fitted with the paddle attachment, beat together utter and 1/2c. sugar on medium speed until light and fluffy, about 3 minutes. add egg yolk and vanilla; beat well. whisk together flour and salt, and add to mixture, beat on low until combined.
in a small food processor, combine almonds with remaining 2 tbsp. sugar, an process until almonds are finely ground. in a small bowl, lightly beat egg white. form dough into 1" balls. dip in egg white, then in almond-and-sugar mixture. place balls on parchment-lined baking sheet. make a deep indention in the center of each ball with your finger or bottom of a thick wooden spoon.
bake for 10 minutes, remove from oven, and press down the centers gain. fill the center of each cookie with about 1 tsp. of jam. rotate sheets, and bake until golden brown, 10 to 12 minutes more. remove from oven, and place on a wire rack to cool.
1/4lb (1 stick) unsalted butter, room tempreture
1/2 c. plus 2 tbsp. sugar
1 large egg, seperated
1 tsp. vanilla extract
1 1/4c. all-purpose flour
1/4 tsp. course salt
1/2c. whole blanched almonds
1/2c. smucker's strawberry jalapeño spread
thank you Degustabox for sponsoring this post with my monthly box!