TABLE Contributing Editor Anna Calabrese dreamed up these tender and tasty morsels especially for this year’s National Cookie Day. With Tait Farms Strawberry Rhubarb Jam at the center, they’d be a welcome addition to any holiday cookie table, and delectable other own.
Strawberry Rhubarb Thumbprint Cookie Recipe
230 g butter
200 g sugar
2 eggs, separated
2 tsp vanilla
340 g all-purpose flour, sifted
1/4 tsp salt
1/4 cup sugar
1 cup hazelnuts
1 cup Tait Farm Strawberry Rhubarb Jam
Mix together butter and 200 grams of sugar in a mixer until fluffy. Add egg yolks and vanilla and mix until smooth. Add flour and salt and mix until a dough forms.
In a food processor, mix together 1/4 cup sugar and hazelnuts until the mixture is almost as fine as breadcrumbs. Set aside.
Roll into 1-inch balls and then dip in egg whites and roll in the sugar and hazelnut mixture.
Bake at 325 degrees just until the edges of the cookies are barely browned. Remove from oven, and press a hole in the center of the cookie with your thumb or a teaspoon. Fill with jam and then put back into the oven for 2 minutes just until the jam is set.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
Try these other delicious cookie recipes:
Subscribe to TABLE Magazine‘s print edition.