One can imagine how dessert after breakfast would completely appall one widely devoted to normalcy yet this fit for some reason. Maybe it was the longer-than-usual week or the rather emotional weekend, but either way, it seemed like the right thing to do.
The ingredients for these cookies were easy enough to find laying around the house and, although the steps were a little more complicated than the ‘common’ drop cookie (no offense, I am a fan of those too), they were the prettiest cookies I’ve ever made (without the hassle of icing) and would be perfect for a shower, luncheon, or just a playing-hooky-from-church-kind-of-Sunday-morning.
Honey Roasted Peanut Thumbprint Cookies
From Joy the Baker
1 3/4 cups finely ground honey roasted peanuts (I used the food processor and used about 2 cups of peanuts to make the 1 3/4 cups of finely ground nuts)
1 3/4 cups flour
2 sticks unsalted butter at room temperature
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
Powdered sugar for dusting
About 1 cup of quality jam of your choice (I chose Apricot but thought about how a red jam would be great for Christmas or how a Grape Jam would be pretty against the beige-ness of the cookies)
Preheat the oven to 350 degrees and position a rack in the upper third of the oven. Line two baking sheets with parchment or foil and set aside.
Whisk together ground peanuts and flour. Using a stand mixer fit with a paddle attachment (or a stand mixer), beat the butter and sugar together on medium speed until light and fluffy – about 3 or 4 minutes. Add the extract and beat to blend. Reduce the speed of the mixer to low and gradually add the nut-flour mixture, mixing only until just incorporated. Use a spatula to hand mix any flour or nuts that have not been mixed in thoroughly.
Working with a scant tablespoon of dough at a time, roll the dough between your palms to form small balls and place the balls two inches apart on the cookie sheet. Steadying each cookie with one hand, use the pinky of your other hand to press an indentation in the center of each cookie.
Bake for 15 – 18 minutes (mine took just 15). The cookies will only be slightly colored – don’t overbake them. When the cookies are done, remove the baking sheets from the oven and let the cookies rest for 2 minutes before transferring them to cooling racks with a metal spatula. Bring the jam to a boil in a small saucepan over low heat. Remove from heat. Sprinkle the cookies with powdered sugar and then fill the indentations with the jam of your choice. Don’t worry if the indentations disappeared during baking – you can carefully make them more prominent using your fingers or just put less jam on the cookie. Either way they will look and taste delicious!