Queen Anne's Lace Thumbprint Cookies Recipe
Ingredients
>> 1 cup unsalted butter, softened
>> 1/2 cup Queen Anne's Lace florets (see note below)
>> 1/2 cup organic cane sugar
>> 1 large egg yolk
>> 1/2 tsp almond extract (or vanilla)
>> 2 1/4 cups unbleached flour
>> 1/2 tsp salt
>> Queen Anne's Lace Jelly (or other jelly if desired)
Instructions
Two hours before making the cookies, place the florets into the softened butter, mix well then let sit.
Once the butter is infused, cream the butter and sugar together with an electric mixer until fluffy and light. Add the egg yolk and almond extract; mix until thoroughly combined.
In a separate bowl, whisk together the flour and salt. Using a silicone spatula, slowly add to the wet mixture. Keep mixing until the dough becomes soft.
Line a baking sheet with parchment paper. Make (slightly smaller than) ping-pong ball size cookie dough balls and place onto the prepared cookie sheet. If need be, use a second baking sheet.
Roll balls with hands to smooth the outside completely. Then make a dent in the center of each dough ball with a 1/2 teaspoon.
Place the indented dough balls in the freezer until cold and firm to the touch, about 25 minutes.
While the dough is chilling, preheat the oven to 350 degrees F.
Take half the cookies and return them to the freezer. The first half, place them on a parchment paper lined baking sheet making sure they are about 2 inches apart.
Quickly fill cookie wells with a 1/2 teaspoon of Queen Anne's Lace jelly or any other jelly or jam you desire.
Bake in batches at 350℉ for 16 to 18 minutes, until edges are lightly browned.
Allow cookies to cool on the cookie sheet.
Note: The Queen Anne's Lace flower is a formation of hundreds of florets. Cut as much of the stems off as possible. Having some of the stems in the butter will be inevitable.
Wild Edibles in Recipe: Queen Anne's Lace
Recipe Category: Desserts and Snacks
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