March 4, 2012 § 3 Comments
This recipe, “Holiday Sugar Cookies”, is from Joanne Chang’s flour cookbook. My own twist was to use concentrated hibiscus tea as my food coloring, which resulted in a lavender color once it was mixed with the powdered sugar. Unfortunately, I used an entire 16-oz bag of overpriced organic powdered sugar, but found that using a third or half of it would have sufficed. Tant pis!
BUT, I really loved the outcome because the cookie wasn’t rock hard. These were much softer and a bit crumblier, which I really liked. However, the absolute BEST part of these cookies was that the most unlikely thing happened: the spouse helped to decorate MOST of them and thoroughly had a lot of fun doing it! We were up until 2am getting them done so that I could take them to work in the morning for Valentine’s Day. We made somewhere close to 80 cookies.
March 1, 2012 § 2 Comments
I made these last December and they were the best thumbprint cookies I ever had (if I do say so, myself!). 🙂 I have to credit Dorie Greenspan’s recipe, though, from her Baking book—-she really has a great way of making her recipes foolproof. I rarely go wrong whenever I use one of her recipes. She really is quite brilliant because her detailed recipes have a way of making it so simple to follow.
These were made with a 1:1 ratio of finely ground hazelnuts to flour—yes—LOTS of hazelnuts! I had some raspberry jam on hand that I’ve been meaning to use and I slathered a HUGE dallop of rasberry jam on each cookie—it was probably a tad too much, but I love the combination of hazelnuts and raspberries. The recipe also called for almond and vanilla extracts, which I think, gave it so much more depth of flavor than just vanilla extract alone, which most recipes I’ve read call for only vanilla extract.
If you like thumbprint cookies, then you MUST try this recipe—you really can’t go wrong with it. I won’t ever buy another grocery-store (even if its from Whole Foods) thumbprint cookie again!