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Prep Time: Cook Time: Total Time:
Spiced Honey Thumbprint Cookies
1/4 cup unsalted butter or margarine, softened
1/3 cup unsweetened applesauce
1/3 cup sugar
1/2 cup plus 1 tablespoon honey
3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup raspberry or apricot jam or apple butter
Place butter, applesauce, sugar and honey in a food processor. Process until well blended.
In a bowl, mix flour, salt, baking soda, ginger, cinnamon and
nutmeg. Add flour mixture to processor bowl and pulse until dough forms ball.
Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a teflon liner.
Form dough into 1 inch balls. Use your thumb to make an indentation in each ball and then shape dough, as if it were clay, into a little "pot'' with a 1/8 inch rim and 3/4 inch well. Fill each well with a rounded 1/2 teaspoonful of filling.
Bake 8 to 10 minutes, until cookies are just set. They will not be brown. Let cool on parchment paper on a rack. They taste best if made 1 day ahead, and will keep for 1 week in a tin or frozen for up to 3 months.
Yields 35 cookies.
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Spiced Honey Thumbprint Cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spiced Honey Thumbprint Cookies
1/4 cup unsalted butter or margarine, softened
1/3 cup unsweetened applesauce
1/3 cup sugar
1/2 cup plus 1 tablespoon honey
3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup raspberry or apricot jam or apple butter
Place butter, applesauce, sugar and honey in a food processor. Process until well blended.
In a bowl, mix flour, salt, baking soda, ginger, cinnamon and
nutmeg. Add flour mixture to processor bowl and pulse until dough forms ball.
Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a teflon liner.
Form dough into 1 inch balls. Use your thumb to make an indentation in each ball and then shape dough, as if it were clay, into a little "pot'' with a 1/8 inch rim and 3/4 inch well. Fill each well with a rounded 1/2 teaspoonful of filling.
Bake 8 to 10 minutes, until cookies are just set. They will not be brown. Let cool on parchment paper on a rack. They taste best if made 1 day ahead, and will keep for 1 week in a tin or frozen for up to 3 months.
Yields 35 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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