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Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints

February in Review, and Christmas Cookie #2

A favorite photo…

 

A few highlights…

  • I didn’t take any photos.  This picture is really from Feburary 2015!
  • I didn’t write any blog posts
  • What even happened in this month?
  • Maybe there was no February 2016…

And a cookie recipe to go with it!

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Raspberry Almond Shortbread Thumbprint Cookies
Thumbprints are always pretty, and these were especially attractive and flavorful. I got the recipe from CookingClassy.com.
Servings
dozen
Ingredients
Glaze (optional)
Servings
dozen
Ingredients
Glaze (optional)
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). My dough never wanted to come together, so I ended up adding an egg at this point and that worked just fine.
  3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
  4. Cool several minutes on baking sheet then transfer to a wire rack to cool. Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
Glaze Instructions
  1. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
  2. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
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Dutch Oven Easy Bread

Dutch Oven Easy Bread

This is my go-to bread recipe, the one that turns soup and salad into a full meal deal.  The only hard part is remembering to get it started the night before.  You can’t make it the day you need it!

Print Recipe
Dutch Oven Easy Bread
A coarse-textured crusty loaf that is fun to customize with different mix-ins
Course Bread
Servings
slices
Ingredients
  • 3 cups flour (can use 2 cups white and 1 cup wheat)
  • 1/4 cup flax meal (optional)
  • 2 tsp salt
  • 1/2 tsp yeast
  • 1 1/2 cups water (warm, cold, doesn't matter)
Course Bread
Servings
slices
Ingredients
  • 3 cups flour (can use 2 cups white and 1 cup wheat)
  • 1/4 cup flax meal (optional)
  • 2 tsp salt
  • 1/2 tsp yeast
  • 1 1/2 cups water (warm, cold, doesn't matter)
Instructions
  1. Combine all ingredients in mixer bowl and mix well. (A wooden spoon will mix it, or use the paddle attachment). Add water or flour as needed to get a dough that is a thick, sticky, shaggy mess. If you want to mix in any special ingredients, do it now.
  2. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12-24 hours. Don't skimp on the "sitting" time.
  3. When you are ready to bake, place a cast iron pot with a lid into the cold oven on the middle rack. Turn the oven on to 450 degrees and let the pot preheat for at least 30 minutes.
  4. When the pot is really hot, take it out of the oven and carefully scrape the sticky dough into the hot pot. A wooden spoon works great for this. The dough should sizzle as it hits the pan. Cover the pot with the hot lid and return it to the oven.
  5. Bake, covered, for 30 minutes. Then remove the lid and bake an additional 10-15 minutes or until the top is golden brown. Remove from the oven and tip the bread out of the pot. Allow to cool at least 30 minutes before slicing into thick slices. I usually cut most of my slices in half before serving, because they end up pretty wide in the middle.
  6. This recipe can be increased by half (e.g. 4.5 cups of flour) and it will still fit in my cast iron pot. A double batch is too big, though.
Recipe Notes

Possible add-in ideas: chopped Kalamata olives, coarsely chopped cloves of roasted garlic, lemon zest and fresh herbs, dried cranberries and chopped walnuts.

Here's the link to the original recipe: http://www.simplysogood.com/2010/03/crusty-bread.html

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