Sunday, September 11, 2016
Zucchini Bread Jam Thumbprint Cookies
Who would think to add Zucchini Bread Jam to a cookie? ME!!
I was thinking of different foods to serve this with. It's sweet, so for those with a sweet tooth, believe me you are going to love this. As mentioned in yesterdays post I cut the amount of sugar and think I could try to cut it again because this is definitely a make again.
The recipe for the Zucchini Bread Jam was posted yesterday and I wanted to follow up with something to make with it.
Cookies are my favorite thing to make. Allrecipes has a Thumbprint Cookie recipe that isn't sweet, which is perfect since the jam is so sweet.
Many of you know, Gabe does not like sweets. He sure didn't want to try the jam. When the cookies were coming out of the oven and I needed to find a plate to do a photo shoot I gave him one. He liked it! The jam added just enough sweetness to the cookie.
I know it's different and might be sort of strange but I hope you try it.
1/2 cup butter- softened
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
2/3 cup Zucchini Bread Jam ( you won't use this much)
Preheat oven to 300 degrees F.
Grease cookie sheets or line with parchment paper
Separate egg, reserving egg white for another use.
In a medium size bowl cream butter, sugar, and egg yolk.
Add vanilla, flour and salt,mixing well.
Shape dough into balls.
Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie.
Put jam in each thumbprint. Bake for another 12 minutes.