Strawberry Thimble Cookies

Well…  I have you been poring over cook books and recipes trying to decide what to bake for the holidays; trying to decide if I should do 15 days of Christmas cookies or 10 ways to use Chocolate chips or Count down to Christmas with a recipe everyday?  WOW, the choices are endless…  Then, I thought, what will I do with all of that baking???  Hide it so my Diabetic fiance does not go comatose before we get our tree up!

Strategize…. Sell the cookies on Ebay?  OfferUP?  Whatever, I’ll figure it out.  I’m sure there is a senior center pretty close by that would love some donations.

Here we go.  First favorite comes from Mom.  Thimble cookies.  She made these every year and I still love, love, love them.

Strawberry Thimble Cookies
These lovely little gems are sure to please with the delicate almond shortbread and yummy strawberry filling.

Strawberry Thimble Cookie Recipe

1 C Butter – room temp

1/2 C granulated sugar

2 eggs, separated (egg yolks for the cookie batter, whites to roll later)

2 tsp almond extract

2 C flour all purpose

Finely chopped nuts to roll cookies – walnuts, almonds, pecans- takes 1 1/2 C  (food processor works great for this)

1/4 C strawberry jam

 

Cream butter and sugar together in a mixer until color has lightened.   Separate yolks from whites and put whites in a bowl for rolling and dipping step.  Add egg yolks to creamed mixture. If you want to get a great deal on a mixer like mine click here!

 

 

Strawberry Thimble Cookies
Cream butter and sugar together

 

Once the egg yolks are combined, add the almond extract and beat well.  Add the flour to the butter mixture and beat until smooth.   Your dough should stick together nicely and be easy to work with.  Form into 1″ balls.  I find it is easy to do this by rolling portions of the dough out onto your surface into a mini log and cutting off 1″ segments.  Then roll this piece into a ball.  You should have enough dough to make about 4 dozen cookies.  Roll all of the dough first, then dip in the egg white, roll in the chopped nuts and put on the cookie sheet.

Strawberry Thimble Cookies                                         Strawberry Thimble Cookies

Once you have your cookies dipped and rolled, make a little indent in the center for the jam to go in.  I use the end of a wooden spoon.  You could use a clean thimble dipped in flour if you have one- hence the name of the cookie, but it is too much trouble to dig mine out of my sewing kit. lol.

Strawberry Thimble Cookies
Poke the hole in the center of each cookie with the end of the wooden spoon being careful not to go all the way through the cookie.

Bake your cookies at 350F for 15 minutes.  Gently re-poke the holes in the center of each cookie and cook for another 3 minutes.  Add the jam to the center of each cookie when they come out of the oven.   Note:  If you add the jam before they cook, the jam will heat up and spread all over the cookie and your cookie sheet.  (Done it)

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