Saturday, December 24, 2011

Holiday Cookies - Walnut thumb prints

This year we have new neighbors so we were excited to share the holiday cheer. Holidays are always FUN to bake with your kids, Little Nicolette is really getting the hang of baking. She is so excited never complains amount of the baking we have been doing lately. 
She enjoys the different cookies we bake every day. She has also gained control over the situation on baking. She is really good on filling the cups for measuring and even making tiny balls out of cookie dough. I wanted to say mixing is her favorite part when it comes to baking. I can see this in my older one as well. 
I am amazed the time he spent in the kitchen being a teenage guy. He does have a sweet tooth but when it comes to baking they both have their talents. This was my first time making the thumb print cookies I had so much fun just as the kids. What I will do next time is double the batches and buy a lot of bulk baking chocolate. 
Here is the recipe it is so much fun to make these cookies I am considering making another batch. We have run out of cookies this year. Well, you learn from your mistakes.  I was eager to get them out of the house before its get all gulped down by members of our family. 
What you need
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup toasted walnuts ground
apricot jam, for filling
How it goes
Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
Stir together toasted walnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in walnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam.
Quote of the day “train wholeheartedly”

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