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.