This recipe's from Nana's Best Recipes. I made half, which used 4 T. butter and 2 T. shortening. I added 3 T. ground toasted almonds (325 degrees F for 4 minutes) to the batter and used half the amount of vanilla. I used a 1 T./1.5" diameter cookie scoop and got 15 cookies. They baked up to be 2.5" round. I used Smucker's seedless raspberry jam. These baked in my Breville oven in 10 minutes. These are very good. The shortening gives them a slightly crumbly texture on the outside and the sugar they were rolled in gave them a crunch too.
The dough in the photo on the website I got this recipe from looks crumbly but mine wasn't. I weighed out the flour using 120 g per cup and 25 g for half an egg.
I give these 5 stars and will make them again. I've been baking cookies from scratch for over 20 years and this is the first of its kind I've made. For some reason a thumbprint cookie never appealed to me. This is basically a much quicker version of a jam sandwich/linzer cookie and was quick to make and no trouble at all. I don't know how the baked and cooled cookies do in an airtight container because I only bake a few at a time and eat them within a short time of baking them.
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