Virginia Sauers Thumbprint Cookies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sifted all-purpose flour,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 1/2: Sticks, (12 tablespoons) unsalted butter
2/3 cup: Light brown sugar, firmly packed
1/3 cup: Light corn syrup, (e. g., Karo)
2 large: Eggs, (1 whole, and 1 separated)
1/2 tsp: Pure vanilla extract,
3 tbsp: Whole milk or cream,
1: Egg white,
2 tbsp: Water,
1 1/2 cup: , (6 ounces) finely chopped pecans
Strawberry or raspberry jam,
Directions:
This was originally posted by Virginia Sauer and is wonderful.
(The red filling makes these look pretty and appropriate at Christmas time.
Kids love to make them.)
~- Sift together flour, baking powder, and salt. Set aside.
~- Cream butter with sugar until soft and fluffy.
~- Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend
thoroughly.
~- Add reserved sifted dry ingredients alternately with milk, beginning and
ending with dry ingredients. Continue mixing until smooth.
~- Cover bowl with clear plastic wrap and refrigerate for about two hours.
~- Preheat oven to 375 degrees F.
~- Pour extra egg white and water into shallow bowl. Beat together with
wire whisk or fork until smooth and syrupy.
~- Pour nuts into another shallow bowl.
~- Roll dough into approximately 72 1-inch balls.
~- Dip each ball into egg white mixture, then roll in chopped nuts. Place 1
1/2 inches apart on ungreased cookie sheets.
~- Bake 5 minutes.
~- Remove from oven. Using your thumb (or a thimble, for Thimble Cookies),
make a depression in the center of each cookie. Fill with jam.
~- Bake 10 minutes longer.
~- Cool on wire racks.
Posted to EAT-L Digest by Mary Hathaway on Mar 9,
1998
Source from luhu.jp
(The red filling makes these look pretty and appropriate at Christmas time.
Kids love to make them.)
~- Sift together flour, baking powder, and salt. Set aside.
~- Cream butter with sugar until soft and fluffy.
~- Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend
thoroughly.
~- Add reserved sifted dry ingredients alternately with milk, beginning and
ending with dry ingredients. Continue mixing until smooth.
~- Cover bowl with clear plastic wrap and refrigerate for about two hours.
~- Preheat oven to 375 degrees F.
~- Pour extra egg white and water into shallow bowl. Beat together with
wire whisk or fork until smooth and syrupy.
~- Pour nuts into another shallow bowl.
~- Roll dough into approximately 72 1-inch balls.
~- Dip each ball into egg white mixture, then roll in chopped nuts. Place 1
1/2 inches apart on ungreased cookie sheets.
~- Bake 5 minutes.
~- Remove from oven. Using your thumb (or a thimble, for Thimble Cookies),
make a depression in the center of each cookie. Fill with jam.
~- Bake 10 minutes longer.
~- Cool on wire racks.
Posted to EAT-L Digest by Mary Hathaway
1998
Source from luhu.jp
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