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!
When I was little 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 faithful stand-by of Sugar Cookies, Mexican Wedding 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 rich chocolate and peanut butter layered bars that could not hold shape for dear life, not even when refrigerated, but man I loved them!
Now that I have started my own little family it is a safe bet that I will be baking holiday treats every year just like the ones I grew up with, and of course, with a few additions like Thumbprint Cookies. Thumbprint Cookies are insanely easy to make, require very few ingredients, and you can use up that random marmalade that you bought for an ominous dressing recipe. You can bet that these are going to be coming around every year in my holiday cookie gift basket!
So tell me friends, what holiday treats are you looking forward to in the comments section below or head to my Instagram or Facebook accounts and let me know!
recipe from Martha Stewart, which can be found by clicking HERE for Martha's Thumbprint Cookies
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
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