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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Want to try a variation on the classic thumbprint cookie? Give my recipe a try. I use pine nuts, orange juice and marmalade to create a crunchy, citrusy holiday cookie that everyone likes. Ingredients:
1/2 cup butter, softened |
1/4 cup packed brown sugar |
1 egg yolk |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 tablespoons honey |
1 tablespoon orange juice |
3/4 cup finely chopped pine nuts |
1/4 cup orange marmalade |
Directions:
1. In a small bowl, cream butter and brown sugar. Beat in egg yolk, lemon peel and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll dough into 1-in. balls. In a shallow bowl, combine honey and orange juice. Dip balls into honey mixture, then roll in pine nuts. Place 1 in. apart on greased baking sheets.
3. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks. Fill centers with orange marmalade; cool completely. Yield: 2 dozen.
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