Tuesday, November 24, 2009
For this month's Taste & Create I was paired with Simran over at Bombay Foodie. I initially felt like I should do a fabulous Indian dish bust since I'm starting to plan for my holiday cookies I decided to try these delectable looking morsels which I knew would pair very well with my homemade jam. PLus I almost forgot to do my entry and I had all of the ingredients easily on hand. All that being said I'm glad I discovered these cookies and all of my friends should look out for them in their cookie tins this year. Don't forget to check out what everyone did here.
from Bombay Foodie
60 grams butter - room temperature
30 grams superfine sugar
1/2 cup flour
1/4 cup ground almonds
1. Cream butter with sugar. Mix 1/2 cup flour with 1/4 cup ground almonds and add to the creamed butter. Mix to form a dough, then chill in the fridge for half an hour or so.
2. Preheat oven to 350F. Place small balls of dough on a baking sheet, and press with your thumb to flatten and make a dent in the middle of the cookie. Bake for 15 minutes. You can either fill these dents with jam before you bake (in which case it gets a bit chewy) or you can bake them plain then fill them.
Apologies for not converting the measurements, I used my kitchen scale so I didn't need to worry about it. I'm a little flat out getting ready to travel home for Thanksgiving. I used about 10 grams more butter that the recipe called for as I found the dough a bit too dry, but once I did these gorgeous little cookies were perfectly butter with a delicious almond flavor. The boy loves my jams and loved this cookie with them too.