i get so excited when my gourmet magazine arrives every month. the photography is stunning, the recipes are usually pretty good, and i am a sucker for all the cool kitchen stuff they feature.
as i was paging through the December 2008 issue and i came across an ad..."only at gourmet.com - gourmet's favorite cookies: 1941-2008 - the most amazing recipe from each year".
let me tell you that it is awfully difficult for me to put my gourmet down before i have read it from cover to cover, but this ad made me. i jumped on the computer and went searching.
the coolest part about the feature is that they have them exactly as they were printed. the ones from the 40's are in one paragraph. no list of ingredients - no separate instructions - just one chunk of text. as annoying as it was when i was making the cookies - it was kinda cool at the same time.
i choose to start with the "jelly centers" as they called them. i call them jam thumbprints because that is how i have always known them. i have always enjoyed these and had to try the best cookie of 1948 had to offer.
jam thumbprint cookies
1 cup butter - room temp
1 cup powdered sugar or very fine bakers sugar (i used bakers sugar)
6 large egg yolks
pinch of kosher salt
zest of 1 lemon
2 tablespoons lemon juice (may need up to 3 if dough is really dry)
3 cups sifted all purpose flour
1 cup chopped blanched almonds
jam or jelly of your choice
sugar for sprinkling
egg yolk for brushing on top of cookie
Preheat oven to 350 degrees
Cream butter until it is light. Add gradually sugar, creaming well after each addition.
Add eggs yolks, one at a time, a pinch salt, and the juice and lemon zest.
Gradually add flour and stir or knead the dough until thoroughly blended.
Chill for at least 2 hours.
Roll the dough with slightly floured hands into uniform balls the size of large marbles. Press a slight indentation into each ball with your little finger.
Paint with beaten egg yolk and sprinkle the tops with finely chopped blanched almonds and sugar.
Bake until the balls are golden brown.
print this recipe
When ready to serve, fill the indentations with apricot jam or any red jams or jellies. (I used grapefruit and raspberry jam)
If you enjoyed this recipe, please consider leaving a comment and/or
subscribing to the feed
to have future recipes delivered to your feed reader.