Based cookie on sugar cookie in Ruhlman's Ratio -- swapping almond extract for vanilla and adding some fresh rosemary.
Here's how it went:
2 cups All-purpose Flour (12 oz)
1 tsp Baking Powder
1/2 tsp Salt
B. Wet Ingredients
2 sticks Unsalted Butter (8 oz)
1 cup Sugar (8 oz)
1 Egg
C. Other Additions
1/2 tsp Almond Extract
1 tsp Fresh Rosemary (finely chopped)
D. Fillings
1/2 cup Blood Orange Jam
NOTE: I weighed out the flour & sugar per Ruhlman
1. Combine items in section (B) and items from section (C) in mixer
a. Whip butter in electric mixer (I used the KitchenAid with the paddle attachment)
b. Cream in sugar
c. Add egg along with the almond extract & rosemary
2. Mix items in section (A) in a separate bowl. Use listed weight of items.
3. Slowly add dry ingredients to wet ingredients until uniformly mixed
4. Wrap dough in (plastic wrap / waxed paper / parchment paper) as a long tube and refrigerate for 30-60 minutes
5. Preheat oven to 350 F
6. Line cookie sheets with parchment paper
7. Assemble thumbprint cookies
a. Scoop tablespoons of dough
b. Roll into thick 1-inch cylinder, flatten top & bottom, place on tray
c. Poke center of the cookie ball with end of wooden spoon -- funnel opening so it looks like a volcano
d. place 1/2 tsp of jam in the center of each dough ball.
a. Whip butter in electric mixer (I used the KitchenAid with the paddle attachment)
b. Cream in sugar
c. Add egg along with the almond extract & rosemary
2. Mix items in section (A) in a separate bowl. Use listed weight of items.
3. Slowly add dry ingredients to wet ingredients until uniformly mixed
4. Wrap dough in (plastic wrap / waxed paper / parchment paper) as a long tube and refrigerate for 30-60 minutes
5. Preheat oven to 350 F
6. Line cookie sheets with parchment paper
7. Assemble thumbprint cookies
a. Scoop tablespoons of dough
b. Roll into thick 1-inch cylinder, flatten top & bottom, place on tray
c. Poke center of the cookie ball with end of wooden spoon -- funnel opening so it looks like a volcano
d. place 1/2 tsp of jam in the center of each dough ball.
8. Bake for 17 minutes. Edges should be lightly browned.
9. Take cookie sheet out of oven but let cookies rest on sheet for 1 minute
10. Remove cookies from sheet and onto racks to cool
10. Remove cookies from sheet and onto racks to cool
The end result was a chewy savory cookie and I got to take advantage of my homemade Blood Orange Jam!
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