Thursday, December 8, 2011
Holiday baking is dangerous. I said it. D-a-n-g-e-r-o-u-s. I think my sweet tooth is going into overload and I'm afraid that I will start having sugar withdrawals after Christmas. And it's only just starting. So far, I've made cookies and received two kinds of cookies for the Great Food Blogger Cookie Swap, but you'll have to wait until Monday for the recipe. These Martha Stewart Jam Thumbprint cookies should hold you over until then. The great thing about thumbprint cookies is that you can fill the thumbprint with whatever you want - jam, chocolate, caramel, crushed candy canes, anything! I used the new President's Choice black label raspberry jam and it was delicious. Luckily I took the cookies to work, otherwise I would have eaten them all myself!
The dough for these cookies was a little bit crumbly, but we were able to make it work. It may have had something to do with my sad attempt to use a hand mixer with my broken finger (these days I'm really wishing for a stand mixer). But, I think that it was probably that I added too much flour, which has made me start to think about getting a kitchen scale to measure baking ingredients more accurately. A recent article on scales from the Globe & Mail has essentially sealed the deal for me. Do you have a kitchen scale? Has your baking improved?
Jam Thumbprint Cookies
From Martha Stewart
1-1/2 cups unsalted butter, room temperature
1 cup finely granulated sugar
1 large egg
3-1/4 cups all-purpose flour (spooned and leveled)
3/4 cup raspberry jam (or any flavour)
Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.