Difference between revisions of "Cherry-Walnut Thumbprints"
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(Created page with "Recipe by: PezMaster Uploaded by Drimble Wedge category:BakingCategory:CherryCategory:Cookies[[Category:Wa...") |
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| − | Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] | + | Recipe by: [[:Category:PezMaster's recipes|PezMaster]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] <br><br> |
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| + | [[image:Thumbprint_blossom_gingersnap.jpg]] | ||
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| + | '''L-R: [[Cherry-Walnut Thumbprints]], [[Grandma C's Peanut Butter Blossoms]], [[Chez Panisse Gingersnaps]]''' | ||
[[category:Baking]][[Category:Cherry]][[Category:Cookies]][[Category:Walnut]] | [[category:Baking]][[Category:Cherry]][[Category:Cookies]][[Category:Walnut]] | ||
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- Bake on parchment lined cookie sheets for 13-15 minutes or until golden around the edges. | - Bake on parchment lined cookie sheets for 13-15 minutes or until golden around the edges. | ||
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| + | (makes 4 dozen) | ||
Latest revision as of 04:08, 10 October 2011
Recipe by: PezMaster Uploaded by Drimble Wedge
L-R: Cherry-Walnut Thumbprints, Grandma C's Peanut Butter Blossoms, Chez Panisse Gingersnaps
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter
- 2/3 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 1/3 cup cherry jam
- 1 cup chopped toasted walnuts
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and baking powder in a large bowl and set aside.
- Cream the butter and sugar until light and fluffy, and then add the egg and extracts.
- Mix the dry ingredients into the wet and chill the dough for 15 minutes.
- Roll the dough into 1-inch balls and then roll them in the chopped nuts.
- Press a thumbprint in the center of each cookie and then place about ½ tsp. of jam in the center.
- Bake on parchment lined cookie sheets for 13-15 minutes or until golden around the edges.
(makes 4 dozen)
