Cookies, Fruitcake and More Cookies
I am going to try to keep this short and sweet. I have been baking and packing gift boxes for the last week. My meals are take out or a quick sandwich. Have to say my new oven is amazing. It literally cuts baking time in half having an oven that actually works like it’s supposed to. My first attempt at convection baking wasn’t the best, not a disaster but not great, I read that it automatically converts the temperature and I didn’t realize you have to change the setting on the stove to convert the temp. Second round was perfect.
Got 3 gift boxes mailed, no small feat as I had to wait almost 2 hours in line at the post office. It’s been pretty busy around here, I volunteered as a foster for a rescue organization and they had an urgent need to foster a little chiweenie (chihuahua dachshund mix). He is about 7-8 yrs old and is named Gosha. He will stay with me until he finds a forever home much to the chagrin of Mr. Percy, he is not pleased and is moping around the house, won’t eat unless I hand feed him and is generally perturbed.
Christmas cards have been pouring in, for Percy, LOL! I have gotten 2 with over 30 cards for Percy from our friends on social media.
I found a great recipe for Chocolate thumbprint cookies, better than the recipe I have been using for the last few years. It’s from Martha Stewart and have to say it’s terrific. The cookies are soft and moist and I love adding the striped Hershey’s kiss in the center while the cookies are still warm.
chocolate thumbprint cookies
I’ve also made fruitcakes, chocolate chip cookies, rugelach and biscotti. This week I’m making Stollen, more cookies and more.
rugelach, chocolate, orange hazelnut
fruitcake
Chocolate Thumbprint Cookies
Recipe from Martha Stewart
Makes 90 small cookies
2 cups all purpose flour
1 cup plus 1 tbs dutch cocoa, unsweetened
2 tsp course salt
8 ounces (2 sticks) unsalted butter softened
1 1/3 cup sugar (plus more for rolling the cookies in)
2 large egg yolks
2 tbs heavy cream
2 tsp vanilla extract
Heat oven to 350 degree’s. Sift flour, cocoa powder and salt into a small bowl and set aside. Cream butter and sugar until fluffy. Reduce speed to medium and add egg yolks, cream and vanilla, beat until combined scraping sides when needed. Beat in flour mixture just until combined.
Scoop out approximately 2 tsp and roll into a ball, roll in sugar and place on parchment lined baking sheet. Use your thumb or the end of a wooden spoon to make an indent in each cookie. Bake for 5 minutes rotating the pan and then bake another 5 minutes (10 minutes total baking time).
Remove from oven and place a Hershey’s kiss in the center, let cool completely before packaging or storing.
apuginthekitchen 