Sunday, November 21, 2010

Thumb-print Cookies

My mum used to make a similar cookie to these, she called them Viennese whirls. Mum's had a lighter  shortbread cookie  underneath the jam. She used to pipe the cookie mixture into a paper case and then add the hot jam once they were baked. These cookies are the closest I can get to them and  as I am not much of a baker, these were darn good. The only downside is that you can't eat them straight out of the oven unless you want third degree burns to your mouth. (Not nice). They are well worth the wait though.

Thumb-print cookies (makes 12)
1/2 Cup Softened Butter
1/4 Cup Packed Brown Sugar
1 Egg
1 Cup Flour
12 Tsp Vanilla Extract
1/4 Cup Finely Chopped Walnuts
2/3 Cup Melted Jam
1/4 Tsp Salt

Cream together the butter, sugar and egg yolk only until light and fluffy. (Reserve the egg white in a separate bowl). Stir in the flour, vanilla extract and salt. Shape dough into small balls. Coat in egg white then roll in the walnuts before placing them on a lined baking sheet approx 2 inches apart. Bake in a 300 degree oven for 5 minutes. Remove from the oven and using a wooden spoon handle poke dents into each cookie. Add a dollop of the melted jam into these dents and continue to bake until the cookies are browned and baked through. The original recipe called for 8 minutes. I let mine bake for approx 15-20 minutes. Allow to cool before enjoying....

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