The decent thing to do, after a day filled with turkey and mashed potatoes and gravy and stuffing and apple pie and pumpkin pie and pecan pie and who knows what-all, would be to talk about salad. Instead, I thought I’d talk about cookies.
Cookies, after all, are a lot more fun than salad. There’s something almost magical about them. You start with an assortment of rather ho-hum ingredients — butter, sugar, flour, and eggs — and less than an hour later you’ve created bite-sized little morsels of happiness, like some sort of ancient alchemist.
And since happiness is one of the things we most want to share throughout the upcoming holidays, I’ve already started making thumbprint cookies — shaping soft buttery dough into little balls, rolling them in chopped nuts, and smushing them down with my thumb before baking them to golden brown. These crumbly bits of shortbread filled with fruity American Spoon Red Raspberry Preserves are absolutely divine. They look beautiful and taste wonderful, yet they’re incredibly simple to make — a perfect and very special holiday treat.
(makes about 3 dozen)
2/3 cup (11 Tbsp.) butter at room temperature
1 1/2 cups all-purpose flour
1/2 cup sugar
2 eggs, separated
1 tsp vanilla extract
1 cup pecans
1 jar American Spoon® Red Raspberry Preserves (or any other flavor American Spoon® Preserves or Spoon Fruit)
1) In a mixing bowl, beat butter with an electric mixer until softened. Add sugar, egg yolks, vanilla and half the flour. Beat until thoroughly combined, then beat in remaining flour. Cover and chill for one hour.
2) Grease a cookie sheet and set aside. Preheat oven to 375°F.
3) Slightly beat egg whites. Finely chop nuts.
4) Form dough into 1″ balls. Roll each ball in egg whites, then in the chopped nuts. Arrange 1″ apart on cookie sheet. With your thumb, make an indentation in each cookie.
5) Bake 10-12 minutes. Remove from cookie sheet and cool on a wire rack. Fill the centers with your favorite flavors of American Spoon® Preserves or Spoon Fruits.