Difference between revisions of "Cherry-Walnut Thumbprints"

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Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]  
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Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] <br><br>
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[[image:Thumbprint_blossom_gingersnap.jpg‎]]
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'''L-R: [[Cherry-Walnut Thumbprints]], [[Grandma C's Peanut Butter Blossoms]], [[Chez Panisse Gingersnaps]]'''
  
 
[[category:Baking]][[Category:Cherry]][[Category:Cookies]][[Category:Walnut]]
 
[[category:Baking]][[Category:Cherry]][[Category:Cookies]][[Category:Walnut]]

Latest revision as of 04:08, 10 October 2011

Recipe by: PezMaster Uploaded by Drimble Wedge

Thumbprint blossom gingersnap.jpg


L-R: Cherry-Walnut Thumbprints, Grandma C's Peanut Butter Blossoms, Chez Panisse Gingersnaps

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter
  • 2/3 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1/3 cup cherry jam
  • 1 cup chopped toasted walnuts

- Preheat the oven to 350 degrees F.

- Combine the flour, salt, and baking powder in a large bowl and set aside.

- Cream the butter and sugar until light and fluffy, and then add the egg and extracts.

- Mix the dry ingredients into the wet and chill the dough for 15 minutes.

- Roll the dough into 1-inch balls and then roll them in the chopped nuts.

- Press a thumbprint in the center of each cookie and then place about ½ tsp. of jam in the center.

- Bake on parchment lined cookie sheets for 13-15 minutes or until golden around the edges.

(makes 4 dozen)