Cherry Thumbprints Recipe - Cooking Index
Cherry Thumbprints Recipe - Cooking Index
| Cherry Preserves | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/2 lb | 227g / 8oz | Cherries - stemmed, pitted, |
| And halved - (1 1/4 cups) | ||
| 2 tablespoons | 30ml | Sour cherry syrup* |
| 1 tablespoon | 15ml | Butter |
| Cookies | ||
| 1/2 cup | 99g / 3.5oz | European-style unsalted butter - softened |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 tablespoons | 30ml | Dark brown sugar |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Egg | |
| 1 tablespoon | 15ml | Heavy cream |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 1/2 cups | 93g / 3.3oz | Flour - sifted |
| 1 | Cherry Preserves - (listed above) |
* Sour cherry syrup by Zergut is found in Middle Eastern markets.
For the Cherry Preserves: Place a small heavy-bottomed saucepan over medium-high heat. Sprinkle 1 tablespoon of the sugar over the bottom of the pan. Once the sugar begins to melt, sprinkle a second tablespoon over the bottom of the pan. Swirl the pan to ensure even melting and take care that the sugar does not get any darker than a light golden brown.
Continue with the remaining sugar and keep swirling until all the sugar is melted. This will take about 8 minutes. (Note: Don't try adding all the sugar to the pot at once -- it will seize into clumps, and by the time the clumps melt, the sugar will be too dark.)
Add the cherries and sour cherry syrup. The sugar will seize. Reduce the heat to low and cook until the sugar melts, about 5 minutes. Add the butter. Raise the heat to medium-high and stir gently. (Stirring is important as it allows steam to escape, which enables the preserves to cook faster so the fresh cherry taste is not lost.) Be careful not to smash the cherry halves.
Continue to cook until the liquid has reduced and thickened and the pot starts hissing at you. This will take 5 to 6 minutes. Immediately pour the preserves into a shallow glass dish and place in the freezer to cool. Stir every 5 minutes. Remove after 15 minutes. Serve immediately or store in a covered container in the refrigerator. (Makes 1/2 cup)
For the Cookies: Using an electric mixer with a paddle attachment, cream the butter, sugars, baking powder, baking soda and salt on high speed for 3 minutes. Scrape down the sides of the bowl. Add the egg and beat for 1 minute. The mixture will be broken at first but will come together during creaming. Add the cream and vanilla extract. Mix to combine. Add the flour all at once and mix until combined. Wrap in plastic and chill for 30 minutes.
Heat the oven to 350 degrees. Separate the dough into 18 pieces. Shape into balls. Space the balls on 2 parchment-lined baking sheets and make a thumbprint in the center of each ball. Bake for 8 minutes. Remove the pans from the oven. Gently press down the center of each cookie again. Place a generous teaspoon of jam in the center of each cookie. Bake for 8 more minutes. Remove from the oven and cool.
This recipe yields 18 cookies.
Each cookie: 139 calories; 2 grams protein; 19 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 29 mg. cholesterol; 67 mg. sodium.
Source:
The Los Angeles Times, 05-12-2004
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