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 Rhubarb Strawberry Thumbprint Cookies

 RHUBARB STRAWBERRY THUMBPRINT COOKIES

Description

These sweet Rhubarb Strawberry Thumbprint cookies are irresistible and can be made using any of our small batch, from scratch preserves. Serve at your next get-together or office party. 

 

Ingredients

1/2 cup Hazelnuts, blanched and peeled
1/2 cup Almonds, blanched and peeled
8 Tbsp. Sugar, divided
1/2 cup Butter, room temperature
1  Egg yolk
1 tsp. Grated lemon peel
1 Tbsp. Fresh lemon juice
1 cup Flour
1 tsp. Cinnamon
1/4 tsp. Cloves
1 cup Robert Rothschild Farm Rhubarb Strawberry Preserves

 

Instructions

Place nuts and 2 Tbsp. of the sugar in blender or processor bowl and grind until like fine dry bread crumbs. Set aside. In a medium bowl cream butter and remaining 6 Tbsp. sugar until fluffy. Beat in egg yolk, lemon peel and lemon juice. Stir flour, cinnamon and cloves into the sugar-nut mixture and mix well. Wrap in plastic wrap and refrigerate for 1 hour or until firm enough to handle. Preheat oven to 375 degrees F. Form generous teaspoonfuls of dough into 1- in. balls and place 2 in. apart on an ungreased baking sheet. Dent the top of each with your finger. Bake at 375 degrees F for 10 - 12 minutes or until lightly browned on the bottom and barely firm to the touch. Cool on a rack. Fill the indentation with Rhubarb Strawberry Preserves. Yields 4 dozen cookies.

Note: To skin nuts, plunge them into boiling water for 5 - 8 minutes, drain and pinch off skins.

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