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.