Skip to main content

Cookies on my mind



Yes, my second cookie post in a row. Thumbprint cookies sprung all over the net in the past couple of weeks. So called because you make an indent with your thumb that's then filled with jam. I saw them on at least three blogs I frequent, and they are so cute I just had to try them. Here's my version : a nutty cookie with cherry preserves.

Cream 60 gms butter with 30 gms caster sugar. Mix 1/2 cup flour with 1/4 cup ground almonds and add to the creamed butter. Mix to form a dough, then chill in the fridge for half an hour or so.

Preheat oven to 180C. Place small balls of dough on a baking sheet, and press with your thumb to flatten and make a dent in the middle of the cookie. Bake for 15 minutes. You can either fill these dents with jam before you bake (in which case it gets a bit chewy) or you can bake them plain then fill them, which is what I am going to do with the other half of the cookies up there. Or you can ditch jam and fill with whipped cream. Or ganache. One cookie, endless possibilities - that's the way I like it!

These sweet little treats are my entry for Srivalli's Mithai Mela.

Comments

Rachel said…
I love these cookies for the preserves. I add them before baking all for the chewiness.
Anonymous said…
Hi Simran , I have read most of ur cookies recipes but hav nt tried any yet coz my experiments with baking cookies has not been gr8 yet.Most of the ur measurements are in grams , do u hav a weighing scale coz it is diffclt to hav the exct measurents in the cup for the same?
Anonymous said…
Pinky - please give me your mail id and I will send you some handy conversions I use for converting grams to cups. I was scared of baking cookies too, but once I got them right it's worked perfectly for me.
Shreya said…
beautiful cookies!:-)
Lovely cookies lol....pass the rest of the batch to me gal..
Pinky Gaikwad said…
Hi Simran , that will be gr8 .my mail id is pinkygaikwad@gmail.com
Bharti said…
Oh these are so pretty. I like hoe you ended the post..one cokie, endless possibilities...
Laura said…
Outstanding. And boy the cherry is so dramatic, it looks gorgeous.
Priya Suresh said…
Scrumptious cookies!
Parita said…
Lovely cookies...they look fab :)
notyet100 said…
thy look so cute,..;-)
Bharti said…
Just been crazy busy. Not to mention we've been living on sandwiches so not much to post :-) There's hope though..I took some pics today, lets see if I make them reach blogger! Thanks for checking on me.
Chutneytales said…
Lovely cookies :)Nice click too!
Bergamot said…
Cookies looks delicious. This seems a great recipe. Will try it out
Bergamot said…
i tried these cookies and they turned out good...though i took the liberty to make some changes.

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o