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Rhubarb Strawberry Thumbprint Cookies



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. 



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 jar Robert Rothschild Farm Rhubarb Strawberry Preserves



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 small cookies.

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

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