I foresee a lot of afternoon tea in my future! That is to say, with all the wedding activity, I find myself dreaming of cookie-infused ways to make the most of our potential girl time. But mostly I plan menus in my head…
This is endlessly enjoyable and entertaining, and usually involves sunny afternoons, plates of homemade treats, lots of laughing and a photographer taking super flattering photos of the – ahem – older members of the group! (That last part IS a dream!)
And because jam is ever-present at tea time, and because buttery, crumbly cookies are absolutely necessary, thumbprint cookies naturally come to mind. They make a lovely spring goodie, especially when served with different flavors of jam. (And if you are crazy like us, jam that might even match your decor.) And because the mother of the bride must be flexible in all things (especially when she is mom to a bride who is doing ALL the planning herself) we added chocolate into the mix. Although not quite traditional for tea time, I agree that nothing says “scrumptious” like a big plop of chocolate!
So I’ll keep dreaming, and occasionally executing, and when I find the photographer who brings it all together, y’all will be the first to know!
2/3 cup butter, at room temperature
½ cup sugar
2 egg yolks (save egg whites)
1 teaspoon vanilla
1 ½ cups flour
2 slightly beaten egg whites (from yolks above)
1 cup toasted, finely chopped nuts (pecans or walnuts)
Assorted jams, frosting and spreads
Beat butter with electric mixer on medium high speed for 30 seconds. Add sugar and beat until combined, scraping bowl several times.
Beat in egg yolks and vanilla until combined.
Beat in flour until combined.
Cover and chill dough for about an hour.
Preheat oven to 375 degrees. Grease a cookie sheet.
Roll dough into one-inch balls. Dip balls in egg whites and then roll in nuts.
Place one inch apart on cookie sheet and gently press your thumb into the center of each ball.
Bake 10 – 12 minutes or until edges are just turning light brown. Remove from oven and gently press the center if needed to re-form the little indentation.
Transfer to a wire rack and let cool completely. Just before serving, fill each cookie with a small dollop of jam or frosting.
Recipe from BHG New Cookbook