Thumb Print Cookies

Visiting with Mom, I asked her what cookie recipe she liked to bake the best (when we were growing up). Her reply went something like this. “You kids liked Haystacks. They were finicky when it rained. Shortbread; but you only bake it at Christmas.  Peanut butter – not everybody liked those. Thumb Prints. Yes, Thumb Prints were the best.”

I had to do a little looking in my hand written cook book; and, finally found them – as Mom’s Cookies (of course).

thumb print cookies

Thumb Prints a.k.a. Mom’s Cookies

1/2 cup of butter (yes butter)
1/4 cup brown sugar (lightly packed)
1 egg (separated)
1 cup of flour
1 cup of coconut (fine)
Strawberry Jam (homemade is best)

Cream the butter and sugar together. Add slightly beaten egg yolks. Add flour. Mix well. Make 1/2″ dough balls. Dip into lightly beaten egg whites (frothy). Dip into coconut and place on a greased cookie sheet. Make an imprint in the dough with your thumb. Bake a 300° F for 8 minutes. Remove from oven and make imprint again. Return to the oven for another 10 – 15 minutes. Remove from cookie sheet and fill the thumb print with jam. Cool.

Tips
– Alternative Flavors
Use chocolate kisses in place of jam
Use Skor pieces in place of jam
Use caramel in place of jam and drizzle melted chocolate on top when they come out of the oven.
Use ground nuts in place of coconut.
– Other items can be used to make the imprint; however, be careful not to press too hard at the second imprint or the cookie may crack or break apart.
– Use parchment paper on cookie sheets in place of greasing them.
– Freeze them without filling the imprint. When you are ready to use them, thaw them out and fill with your choice of filling.

Macaroons

Sometimes finicky to make, especially when it is raining, these coconut Macaroons are worth the effort. The end result is dainty and rich.  Perfect with a cup of tea or as a dessert.

Chocolate Drizzled Coconut Macaroons

Macaroons

5 1/3 cups flaked coconut ~ fine
1 can of condensed milk
1 tsp vanilla
1/3 cup ground almonds (optional)
1 Tbsp grated orange rind

Combine all ingredients together. Drop by rounded teaspoon on a cookie sheet covered with parchment paper or use a lightly greased & floured cookie sheet.

Bake at 350° F for 8 to 10 minutes or until lightly brown. Let cool for only a few minutes before removing from cookie sheet.

Drizzle with melted chocolate.

Depending on the size of rounded teaspoon used will determine the quantity produced. We get about 3 ½ dozen +/-. Store in the fridge or in a cool place.

Sourdough Buttermilk Biscuits

Making biscuits using sourdough starter takes a little longer than regular baking powder biscuits. This extra time is worth the wait when the Sourdough Buttermilk Biscuits are ready to be served warm with your favorite topping (including gravy).

Sourdough Buttermilk Biscuits

2 cups of all-purpose four
1 teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of baking powder
½ cup of butter
½ cup of buttermilk
1 cup of sourdough starter
¼ cup of butter – melted.

Sift together dry ingredients (flour, salt, baking soda and baking powder). Add butter. Mix together until mixture has the consistency of cornmeal.

Mix buttermilk and starter together. Add to flour mixture. Mix until a soft dough is formed and sticks together, clearing the sides of the bowl.  This mixture will seem quite moist. This is OK.

Turn out onto a well floured surface and knead gently for 30 – 60 seconds.

Flatten dough to about ½” thick. Cut with a large biscuit cutter and place in a lightly greased pan. Biscuits should be touching.

Brush tops of biscuits with butter, cover with a tea towel and set to rest for half an hour.

Preheat oven to 425°F. Baking time will depend on the type of pan used. For a regular cookie sheet, bake for 10 -12 minutes. For a cast iron pan, bake for 14-15 minutes. In both cases, the biscuits may need longer depending on your oven and altitude. The end result needs to be a golden brown biscuit.

Tip
– No buttermilk on hand? Make your own by mixing a scant cup of milk mixed with one tablespoon of lemon juice or vinegar. Let it set for at least 10 minutes, stir and use as directed.
– Do not substitute butter.
– It’s OK to mix the flour mixture and butter together using your hands.
– Sifting the dry ingredients together will contribute to a lighter biscuit.
– We like to bake these biscuits in a cast iron pan.

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