Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, October 4, 2009

Sweet and Savory

These little cookies are a favorite. A simple and easy thumbprint cookie. A great way to use dibs and dabs of jam for any jam tastes good when baked into a cookie. (Although the recipe calls for raspberry jam.) These particular ones have lemon marmalade.
A sprinkle of powdered sugar is my addition -- it gives a nice finish to the lemony cookies.
They're especially great for afternoon tea.

And for the savory version. A partial jar of onion marmalade was my inspiration. A recipe for a pizza with the onion marmalade, prosciotto, and blue cheese was another inspiration.

The jam jar was not quite full enough and so I used some red pepper and anchio chili jam for the rest. Instead of a shower of powdered sugar, I sprinkled them with coarse sea salt.
These aren't good with a cup of tea but rather a glass of wine! And make a great pre dinner nibble!

The sweet recipe came from The Tasha Tudor Cookbook. The savory recipe is my invention.
Both are good.

Thumbprint Cookies
(Titled Linda de Christopher's Thumb Cookies in The Tasha Tudor Cookbook)

1 cup unsalted butter, softened
1/2 cup sugar
/4 t. salt
2 farm fresh egg yolks, at room temperature, beaten
2 cups flour, sifted
1/2 t. almond extract
1 jar (8 ounces) raspberry jam

Preheat the oven to 350. Line 2 cookie sheets with parchment baking paper.

In a large bowl, mix together all ingredients except the raspberry jam in the order given. Roll the dough into teaspoonsize balls and make indentations with your thumb; fill the indentations with raspberry jam.

Bake in the preheated oven for 10 to 15 minutes, until delicately brown. Remove from the oven and place on a rack to cool.

NOTE: I used lemon marmalade and sprinkled the cookies with powdered sugar.

For the savory cookies, I added 3 ounces of softened blue cheese to the dough. I rolled as I did with the cookies and filled the indentations with onion marmalade and the red pepper jelly.


Erica said...

Martha.......They are lookin' good. I love those cookies and anything by Tasha Tudor. I like the idea with the onion marmalade and a nice glass of wine.
You plated those cookies so beautifully....Makes me wish I was there. Thanks for posting. 'teacup'

Chrissie said...

Your thumb print cookies look great, just a taste of something different. Very pretty china too!

Anonymous said...

Really great flavor combo.....yummy!

SavoringTime in the Kitchen said...

I love both the sweet and savory versions. What a great idea for an appetizer!

Anonymous said...

Yum! I've never heard of lemon marmalade, but it sure sounds delicious, especially in these cookies!

Mary Bergfeld said...

I'm O.K. with the wine thing thing, Martha :-). I hope you are having a great day. These look wonderful.