So, I decided to take matters into my own hands and whip up some thumbprint cookies topped with the rose hip jam. Easy, right? Oh no- why make it easy? Feeling a little extra-ambitious, I decided I'd try a few combinations- citrus zest, walnuts, chocolate, cocoa nibs- and see which variation worked out the best. If you plan to do something silly like this and trash your kitchen like I did, at least have the sense to make the cookies in half batches, because I now have thumbprint cookies everywhere! Luckily, I had enough sheet pans and the cookies were pretty tasty. My husband happily obliged in a taste test to determine the best combination. We tried citrus zest thumbprints rolled in sugar or in chopped walnuts and chocolate thumprints rolled in sugar or in ground cocoa nibs. The hands-down favorite was the simplest- the citrus thumbprints rolled in sugar. Buttery and zesty, the cookie was a great complement to the tang of the rose hip jam. I think, though, that this recipe is sure to be just as good with the jam you have on hand. Enjoy!
Citrus Thumbprints with Rose Hip Jam
*Makes 3 dozenIngredients:
2 sticks salted butter, softened
2/3 cup sugar, plus more for rolling
2 egg yolks
1 teaspoon vanilla
1 teaspoon citrus zest (I used tangerine-yum!)
2 cups flour
1/2 cup Rose Hip jam
-Preheat oven to 350 degrees and prepare baking sheets with parchment or silpats.
-Cream together the butter and sugar.
-Add the egg yolks, vanilla, and tangerine zest and blend until combined.
-Add in the flour gradually and mix until just combined.
-Finish the dough by hand and form into a ball.
-Using a heaping tablespoonful of dough for each cookie, roll into a ball and coat with granulated sugar. (The ball should be about the size of a doughnut hole)
-Place on cookie sheets about an inch apart and flatten lightly while making an indentation in the middle with your finger.
-Fill indentation with the rose hip jam, careful not to overfill.
-Bake for 18-20 minutes, until light golden brown.
-Allow cookies to cool on pans before transferring to an airtight container.
Chocolate Raspberry Thumbprints- These were our number 2 choice, mainly because we thought they'd be much better with raspberry instead of rose hip jam. Omit the citrus zest. Reduce flour to 1 2/3 cups. Sift 1/3 cup unsweetened cocoa powder with flour before adding to creamed butter mixture. Swap rose hip jam for raspberry. Follow same baking directions. When cool, dizzle with melted chocolate and allow chocolate to cool before serving.
*Check http://joelens.blogspot.com for the baking challenge I entered this recipe in!