Thumbprint cookies, sometimes called Pits of LoveDecember 24, 2009
I had been meaning to make some kind of thumbprint or shortbread cookie with a little dollop of jam for a several weeks now, and finally got around to doing so on Tuesday. While there are probably a hundred variations on this recipe, the one I used was my housemate’s favorite that she had in her binder of recipe clippings. So I don’t know where exactly this one was originally printed, but here it is in all its amazing glory.
2 cups flour
3/4 cup powdered sugar
1 cup finally chopped nuts (I used a blend of almond and walnut and really liked that combination)
1 cup softened butter
1 teas. vanilla
Combine the flour, sugar and 1/2 cups of the nuts in a mixing bowl. Cut in the two sticks of butter with either a fork or pastry cutter. Add the vanilla.
The dough will be quite dry, but work it until you can form 1 inch balls. Roll the dough balls in the remaining 1/2 cup of nuts and place on greased cookie sheets at least 2 inches apart. Now the recipe claims that this should make 60 cookies, but I am either really bad at measuring 1 inch (which is most likely true) or it makes closer to 30.
Either way lightly indent the tops of each ball to make a small crater. I found it helpful to use both hands for this, one holding the sides of the ball together and the other pressing down. Then fill each small crater with 1/4 teaspoon jelly. The recipe calls for red current jelly, but since I didn’t have any of that, I used 4 different kinds, strawberry, blackberry, apricot and orange marmalade. The apricot and strawberry ones were my favorite, but feel free to experiment.
Then bake in a 325 degree oven for 15-18 minutes. I found that mine (maybe because of their larger size?) needed closer to 18-20. Make sure you let them cool before eating, because believe me that jelly stays hot longer than the cookie itself.