TABLE Contributing Editor Anna Calabrese dreamed up these tender and tasty morsels especially for this year’s National Cookie Day. With Tait Farms Strawberry Rhubarb Jam at the center, they’d be a welcome addition to any holiday cookie table, and delectable other own.
STRAWBERRY RHUBARB THUMBPRINT COOKIE RECIPE
INGREDIENTS
230 g butter
20 g sugar
2 eggs, separated
2 tsp vanilla
340 g all-purpose flour, sifted
1/4 tsp salt
1/4 cup sugar
1 cup hazelnuts
1 cup Tait Farm Strawberry Rhubarb Jam
INSTRUCTIONS
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Mix together butter and 2 grams of sugar in a mixer until fluffy. Add egg yolks and vanilla and mix until smooth. Add flour and salt and mix until a dough forms.
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In a food processor, mix together 1/4 cup sugar and hazelnuts until the mixture is almost as fine as breadcrumbs. Set aside.
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Roll into 1-inch balls and then dip in egg whites and roll in the sugar and hazelnut mixture.
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Bake at 325 degrees just until the edges of the cookies are barely browned. Remove from oven, and press a hole in the center of the cookie with your thumb or a teaspoon. Fill with jam and then put back into the oven for 2 minutes just until the jam is set.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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