Good morning everyone! I hope you all had a wonderful Christmas and splendid plans for the New Year, ranging from ordering Chinese food and cuddling up on the couch, or indulging in ~adult~ beverages with friends, or a combination of the two. I fly back to school very early on Saturday morning, and classes begin on Monday morning. I can’t say I’m ready to go back to school quite yet, as I’ve been enjoying my leisurely lifestyle of baking, sleeping, and watching TV as my only responsibilities.
One thing that I love about being at home is the variety of ingredients that are available to me. These range from ingredients that have no labels in english to specialty flours, such as the chestnut flour that I found in our cabinet. It can be difficult to find recipes that use these ingredients, but I’ve found that if a recipe already calls for a specialty or unusual type of flour, I can replace it with a similar item- like in these cookies. The original recipe called for buckwheat flour, but I loved the slightly sweeter edge the chestnut flour added, especially since the jelly I used to fill them was not as sweet.
These have to be up there as one of my favorite holiday cookie recipes. Around this time of year when there are thousands of different recipes circulating around the internet, I found these to be a welcome change. The dough almost acts as a shortbread- it is crumbly and buttery, but stays together well enough to act as a cookie. I like to emphasize the thumbprint by taking the cookies out when they are about halfway done and press them again (with a teaspoon or another similar item). Happy holidays everyone!
Chestnut Thumbprints with Fig and Ginger Jelly
Makes about 45 Cookies | Adapted from Technicolor Kitchen
- 1 1/2 cups (210 grams) all-purpose flour
- 1/2 cup (45 grams) chestnut flour
- 1/8 teaspoon salt
- 200g unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Fig and ginger jelly, or any other preserve
- Preheat the oven to 350 degrees. Like two cookie sheets with parchment paper.
- Mix together the flours and salt in a large bowl. In an electric mixer fitted with a paddle attachment, cream the butter and the sugar. Add the egg yolks and the vanilla extract until just combined. Stir in the dry ingredients in two additions. Do not overmix!
- Using a small ice cream scoop or tablespoon, scoop the dough onto the lined cookie sheets. Using a teaspoon (or tablespoon), make a deep indentation into the cookie.
- Place in the oven for 10 minutes, then remove and repress the indentations. Fill with the preserves, then bake for 5-7 minutes longer, until the cookies are brown around the edges. Cool for a few minutes, then transfer to a wire cooling rack.
See you in 2016!