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Rosemary Thumbprints with Peach Mango Jam

May 11, 2010

A friend brought a few of these for me to try last week and I’ve been thinking about them ever since. The original recipe was in a recent issue of BHG.  They are light and delicate and the hint of rosemary that is usually reserved for savouries goes great with the sweetness from the jam. Beware, they are addictive. On Mother’s Day after a great walk around the Chicago Botanic Gardens then lounging in my yard, reading in the sun I didn’t really feel like cooking so I whipped up a batch of these and by the time we went to bed, they were all gone. Yikes. Notice the pebble texture of the baking sheet. I got these years ago and have never seen them for sale in any retail stores but did see them at the Wisconsin State Fair oddly enough. So I looked online and sure enough their website lists some retailers or connects you to an online purchase area.  They are made by Doughmakers and are fantastic, you don’t need to use parchment paper as this particular recipe calls for because that pebble texture prevents things from sticking. I have them in all shapes and sizes and would recommend them to any serious bakers. I will make these again and might try them with lemon curd rather than jam or with orange marmalade as the recipe suggested.

Rosemary Thumbprint Cookies with Peach Mango Jam

Makes about 24 cookies

2/3 cup flour

4 Tbsp. corn starch

1 tsp. rosemary

1/8 tsp. salt

1/2 cup butter

1/3 cup less 1 Tbsp. powdered sugar

a few drops almond extract

Mix flour, corn starch, rosemary and salt in a small bowl and set aside. With a hand mixer cream butter om medium to high-speed for 30 seconds. Mix in powdered sugar on low-speed and add extract then add flour mixture and beat until blended. Wrap dough in plastic wrap and refrigerate for about 30 minutes or until easy to handle. Preheat oven to 325 degrees F. Divide dough into 24 balls and space 2″ apart on baking sheet. Press an indent in center of each ball with end of wooden spoon or thumb. Fill with about 1/2  tsp. jam. Bake for 15 minutes or until slightly browned. Cool on wire rack (I cool cookies on newpaper). Dust with additional powdered sugar if you like.

 Use the back of a wooden spoon or your thumb to make a well in the center of each ball

Fill with jam and bake 

One Comment leave one →
  1. Jennifer Brunning permalink
    May 12, 2010 8:09 am

    I like how you said, “I couldn’t stop thinking about these cookies.” That’s the same feeling I had – my family got sick of me talking about them! Thanks for the pebble baking sheet tip – good for the serious baker, and the not so serious baker who doesn’t keep parchment on hand.

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