Recipe: Blueberry Thumbprint Cookies

blueberry thumbprint cookies

Oh fall is in the air! I like fall, the crisp air, the warm sun, yellow light, falling leaves. I also like the possibility held in new routines and adventures. Picky Princess started Kindergarten last week, which has led to all sorts of changes in our routine. It also means that I have quiet afternoons with her while Foodie Baby sleeps.

Cookie baking is always a favorite afternoon activity. Usually I make a big batch of healthy cookies so I can pack them as kindergarten garbage-free snacks. This week, however, we had a big box of blueberries to use up. So we made our own blueberry jam and put them in the middle of happy little cookies.

The cookie recipe itself was adapted from Martha Stewarts Cookies cookbook(absolutely the best cookie cookbook on earth). The original recipe is called Chocolate Thumbprints. Here’s our little spin on it:

Blueberry Thumbprint Cookies

Makes 2 dozen approx

1/2 cup unsalted butter, room temp

1/2 cup icing sugar

1 tsp vanilla

1 1/4 cups flour

approx 1 cup blueberries, rinsed

2 tbs sugar

Preheat oven to 350. Line two baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and vanilla on medium until smooth, approx 2 mins. Beat in flour on low until combined. For small balls of dough and place them one inch apart on baking sheets. Bake 8 minutes. Use your thumb to make an indent in the centre of the dough. Return to oven and bake about 5 minutes more, until turning slightly golden. Transfer to a wire rack to cool completely. Meanwhile. In a small saucepan, combine blueberries and sugar. Stir and allow to simmer for 10 minutes. Allow to cool slightly. Spoon jam into thumbprints in cookies.

About these ads

4 Comments (+add yours?)

  1. Lindsay
    Sep 12, 2011 @ 15:51:29

    Tell me I can make the cookies sweet with either brown sugar or agave and I’ll whip up a batch right now. I never buy icing sugar. Maybe I should?

    Reply

    • figandfennel
      Sep 12, 2011 @ 15:57:41

      absolutely! use brown sugar, that will work for sure. Might be slightly grainier and a little less smooth shortbread style, but I’m all for substitutions!

      Reply

  2. frugalfeeding
    Sep 13, 2011 @ 03:41:48

    Oh wow, what a great and really cute idea! If you used caster sugar they probably wouldn’t be grainy.

    Reply

  3. Anita Johnson
    Dec 13, 2011 @ 14:53:22

    Yumm …. thanks for the incredible recipes! I can’t wait to try the blueberry thumbprint!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 91 other followers

%d bloggers like this: