“Values are like fingerprints. Nobody’s are the same, but you leave ’em all over everything you do.” -Elvis Presley
For a country where majority of the people are Catholics, the Holy Week is a very important event. In the Philippines, Maundy Thursday and Good Friday are declared non-working holidays. This means four days of rest and time to reflect on the meaning of lent and the sacrifice of Jesus.
Being someone who cannot be idle for more than two days though, I had to look for activities to do to keep me busy and to keep my mind from thinking about very serious stuff that will not change no matter how much I thought of them anyway.
After browsing the net for stuff to do, I came across a recipe for butter and jam thumbprint cookies from Food Network. I knew immediately that I wanted to make those cookies since all the ingredients were available at home. I decided to swap the vanilla for almond though just because I felt like it. I also just missed eating almond cookies so, make them, I shall. For the full list of ingredients and procedures, click here.
Except for using almond extract instead of vanilla and margarine instead of butter, all other ingredients I used were as instructed. I know, I know. I am stubborn that way.
It was also my first time to try my pink sifter that I bought just a few weeks ago. I am in the process of building a new set of baking tools and I want all (if possible) of them pink! Despite the decision, purple is actually my favorite color but it’s difficult to find baking tools in that color so I am going for its cousin instead.
I sifted the flour, salt and baking powder together because I didn’t want any lumps in my dough from chunky bits of these powdery stuff. I then proceeded to whip the butter and sugar until they were fluffy. When they reached the fluffy stage, I added the egg and the almond extract and went back to whipping these all together until well combined. Once done, I mixed all my wet and dry ingredients together, making sure not to overmix so I do not end up with a tough cookie.
I dislike getting my fingers oily or sticky so I used an ice cream scooper and two spoons to help me form round balls of dough. I scooped and dropped them to a bowl with sugar to roll them in before going with the two spoons to make the dough ball rounder. Once placed on my cookie sheet, I used my ¼ tsp measuring spoon to make an indentation or a well in the middle of the cookie to place my strawberry jam in. I know that it’s supposed to be a “thumbprint” cookie but I think my thumb is way too fat to make a proper well in the dough.
Jam is in! They’re off to the oven! Ooooh they look so cute!
Until… I know that in the comment section, some suggested to chill the dough first because they spread too much and the jam can leak to the bottom and burn. Chilling the dough will help it keep its shape. What happened to my cookies was that it spread a little and the middle part rose higher, causing the well to lose its depth. Some cookies had their jams spilling over instead. At least they did not leak in the bottom.
Regardless, they were so cute! And yummy too! I was so glad I swapped the vanilla for almond extract because strawberry on almond cookies was heavenly!!!
I may have baked these cookies a little longer than the recipe called for but that’s okay with me because I did not end up with tough and rock-hard cookies. Instead, I got sturdier cookies that did not break or crumbled very easily.
So, here! My “thumbprint” cookies that did not have my thumbprint at all! They’re chewy, sweet and the almond and strawberry flavors tasted the way I hoped for them too. It’s perfect to pair with tea for an afternoon snack or just have them anytime you want.
I shall try to make them again next time using preserves, making sure that there’s a bit of preserve in the well of the chilled dough. Wonder how that will turn out.