Can't decide what to do this year for Valentines Day? You could be non-traditional and take your loved one sky diving. You could fill your house with a hundred romantic tea light candles in hopes that it wont burn down. You could buy some really fancy chocolate and accidentally eat it all yourself. Or you could make some super cute thumbprint cookies, because they are red and I guess that speaks Valentines.
Ok, so you don't have a significant other. Look on the bright side. You won't have to waste a bunch of money on another ridiculous Hallmark occasion, and you can make these cookies and eat them all yourself because they are that good. They are the type of cookie that is just too good to share.
I stumbled across this recipe over the Christmas holidays, when I was determined to make 25 different cookies, for the 25 days of Christmas. I had later come to the conclusion that I was being too ambitious, and I settled on five. I was immediately drawn to the simplicity of this recipe.
I truly enjoy this recipe, and will make it time and time again. The combination of strawberry and almonds, the chewy cookie center and crunchy outer layer are beautiful.
STRAWBERRY ALMOND THUMBPRINT COOKIES
makes 20 cookies
INGREDIENTS
1/2 cup unsalted butter, room temperature
1/2 cup white granulated sugar
1 tsp vanilla
1 egg, separate the white and yolk into 2 bowls
1 1/4 cups all purpose flour
pinch of salt
3/4 cup almonds, chopped
1/2 cup
Preheat the oven to 350ºF.
In a med bowl, cream the butter and sugar.
Add the vanilla and egg yolk and cream until light and fluffy. Add the flour and salt and mix until all ingredients come together.
With a small ice cream scoop, measure out 20 scoops and then roll them between your hands to form a uniform ball.
Dip the cookies into the beaten egg white and then roll them in the chopped almonds. With the bottom of a cup, flatten into disks. With the end of a wooden spoon, create a small indent on the top of each cookie. Place a tsp of the jam into the indent.
Place the cookies onto a baking sheet and bake for 20 minutes. Let cool on a wire rack.
