Life is a chaos, specially when it comes to moving. Having lived in 10 plus places throughout my life, I am not new to the moving process and I always look forward to the adventures which comes with that. Funny thing is I am moving because I want to yet I am living in a state of panic with boxes everywhere. I have started feeling that the place which was my home is now just a temporary residence. Bitter sweet moment I guess are the worst, but for me I am in a limbo just like the movie Inception. But let’s talk cookies just because they make everything better.
These are the part of my series #cookieswithspices. Since I am gonna be baking cookies all year long I invested in the newest book aptly called Cookies by none other than culinary guru, Dorie Greenspan. It is a big book with tons of recipes and stunning photography showing the textual side of cookies, wanting you to just grab it from book. With 10 plus cookbooks and few James Beard award under her belt, this book is no different. It has the ever shining personality of Ms. Greenspan and many interesting recipes like world peace cookies. The best thing about the book is every recipe comes with its storage information.
Thumbprints are one of the simplest cookies possible. There is no chilling the dough, rolling or slicing. These filled cookies can be made with any preserve or jam you have on hand. Cardamom and rose is a very classic combination in Indian and Middle Eastern desserts. Use freshly ground cardamom for the best flavor. You may feel that the amount is very little but trust me that little green pod is a flavor bomb and little will go a long way. If you can’t find rose petals preserve, search a well stocked Indian grocery store where they go by the name Gulkand. I have used the preserve in two other recipes: Coconut Ladoo and Danish Puff Loaf. The recipe is ideal for making in a food processor but I don’t own one so used my blender instead with some modifications.
Adapted from Cookies by Dorie Greenspan
Makes 30 cookies
- 67 grams/ ⅓ cup sugar
- ½ teaspoon cardamom, freshly grounded about 5 green pods
- ¼ teaspoon fine sea salt
- 180 grams/ 1 ½ cups all purpose flour
- 56 grams/ ⅓ cup white chocolate, finely chopped
- 113 grams/ ½ cup/ 1 stick unsalted butter, cold and cut into 16 cubes
- 1 large egg, lightly beaten
- 108 grams/ ½ cup rose petals preserve
- Confectioner’s sugar for dusting, optional
- Place the oven rack in center and preheat the oven to 350°F. Line two baking sheet with parchment paper and set aside.
- Put sugar, cardamom and salt in food processor/ blender and pulse until mixed. Add flour and white chocolate pulse until white chocolate is almost ground. Evenly distribute the cubed butter and pulse a few times, until dough forms large crumbs.
- Add egg and pulse about 5 times to form a dough. Scrape the dough into a large bowl.
- Using a small spoon, roll 30 even balls and arrange them on 2 baking sheets, 2 inch apart.
- Using your thumb or a wooden spoon, make a deep indentation in center of each cookie.
- Bake one sheet at a time. Bake for 8 minutes and carefully take the sheet out and poke down the center with wooden spoon. Bake for 8 to 10 minutes more, until lightly brown around edges. Carefully transfer cookies to cooling rack and repeat with other baking sheet.
- Heat preserve in microwave or a small pot with few drops of water and let is come to a boil (45 seconds in microwave).
- Dust cookies with confectioner’s sugar if using and fill them with preserve using a small spoon. Allow them to cool completely before serving.