I came across one last jar of Clementine marmalade from the holidays in the back corner of a low shelf in the fridge and, at about the same time, came across a recipe (well, really a method) for making cookies with jelly – KISMET!
Allie’s mom Marilyn is queen of the thumbprint cookie around about these parts, and Allie’s husband Wes REALLY likes it when she makes them with my marmalade. We have Allie and Wes coming over with some other friends for a day of shopping in Chicago followed by brats, burgers, and beans on the grill, so I figured it was a perfect time to use up this last bit of marmalade, try out this method, and have a bit of an assortment of sweets to offer – the others being some regular old Faux Madeleines, and a sticky toffee date cake (recipe coming soon).
Heat the oven to 350º.
Beat the butter and the sugar together until well mixed and pale. Beat in the egg and the milk.
With the mixer on low, gradually add the flour mixture to the butter mixture until the dough comes together and pulls away from the sides of the bowl.
Using a one tablespoon cookie scoop, drop balls of dough onto parchment lined baking sheets – I was overly cautious with this batch – you can easily do twelve on a baking sheet.
Drop a bit of your jam, jelly, or marmalade of choice into the wells with a teaspoon, then bake for 15 to 18 minutes.
When the cookies are lightly golden brown, remove from the oven and cool, first on the baking sheet, and then on a rack.
I got about 40 very nice cookies out of this batch – more than enough (next time) to mix things up a bit with the jam, jelly, or marmalade filling. I still have a bit of Clementine marmalade in the fridge – but how nice would it be to offer folk a choice – half thumbprint cookies with marmalade, and half with French fig preserves?