Betty Crocker Cookbook
From Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Wiley), each of these indented cookies contains a special jammy center – raspberry, orange, cherry – whatever flavor your heart desires. Or, if you’re feeling daring, try one of the editors' three variations, below, which deploy lemon, hazelnut, and fudge instead of preserves.
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped nuts
About 6 tablespoons jelly or jam (any flavor)
1. Heat oven to 350 degrees F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2. Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in small bowl. Dip each ball into egg white; roll in nuts. On ungreased cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.
3. Bake 8 to 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about 1/2 teaspoon of the jelly.
Hazelnut Thumbprint Cookies: Roll balls of dough into finely chopped hazelnuts. Instead of jelly, fill indentations with hazelnut spread with cocoa.
Lemon-Almond Thumbprint Cookies: Roll balls of dough into finely chopped slivered almonds. Instead of jelly, fill indentations with Lemon Curd.
Peanut-Fudge Thumbprint Cookies: Roll balls of dough into finely chopped dry-roasted peanuts. Instead of jelly, fill indentations with hot fudge topping (look for the thick topping, not the pourable or syrup variety).
Makes 36 cookies
Excerpted from Betty Crocker Cookbook: 150 Recipes for the Way You Cook Today © 2011. Reprinted with permission of John Wiley & Sons, Inc.
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