Thumbprint apricot & plum preserves cookies...aka no self-control cookies

Brace yourselves, I am feeling longwinded...

It seems I saved the best cookies for last. I made them and I devoured them...not great for my diet but I have all summer to work it off. Miraculously, I managed to save a few for the family and for my dearest sister friend Sophie. Now, I've talked about Sophie at length and how wonderful a person she is...and it's all true....and good God I appreciate our friendship.

When I started this blog, I mentioned being totally ignorant about blogging and being mortified at the idea of putting myself ''out there'' for all to read. To be honest, I have never been one to really care what others think of me BUT at the same time, I am someone who is extremely private and I don't often open up to people.

I have been extremely fortunate in recent years with the friends that have graced my life. They are a unique group of ladies that have brightened my darkest hours, made me smile through my tears and have given me solace and hope. They are my sisters...each radiating a beauty and a wisdom that I am immeasurably grateful for.

Sophie is one of those ladies. I knew the instant I met her that we were going to be fast friends. Today, I thanked her for everything in the past year. She was puzzled. She said ...but I didn't do anything! Something distracted us and I did not get to reply. Some people measure friendships by the number of years they've known one another. I measure friendship by the number of laughs we've shared. I've laughed a lifetime with Sophie in the last year and I am grateful!

I dedicate the following recipe to all my sisters ...you know who you are!

INGREDIENTS

  • 1 3/4 cups of flour 
  • 1/2 tsp. of baking powder
  • 1/2 tsp. of salt
  • 3/4 cup of butter (I always buy half salted), melted
  • 2/3 cup of sugar, plus more for rolling
  • 1 large egg
  • 1 tsp. of Sophie's awesome vanilla extract...you can use regular vanilla extract with a pinch of cinnamon
  • preserves aka jam ...enough to fill all the cookies...approximately 1/2 cup ** I used my apricot and  plum preserves

HOW TO

  • Preheat oven to 350 degrees.
  • Spray 2 baking sheets with cooking spray.
  • Combine the flour, baking powder and salt together in a bowl.
  • In a separate bowl, whip the butter and the sugar with a hand-held mixer for at least 5 minutes and then add the egg, vanilla and pinch of cinnamon.
  • Combine both dry and wet ingredients in small batches until completely incorporated.
  • Form 1-inch balls and roll them in a plateful of sugar.
  • Make a well with your thumb in the middle of each ball and fill with preserves making sure not to overflow. 
  • Bake cookies for approximately 15 minutes.
  • Cool before indulging

SOURCE: Food Network


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