Not to pat myself on the back or anything, but my oatmeal sugar cookie recipe is really good: the perfect chewy/crunchy texture and just the right amount of sweetness. The recipe is so good, in fact, that I've used it as the base for my Boston Cream Pie and Lemon Curd & Gooseberry thumbprint cookies.
Thumbprint cookies are really simple to make. Just make indentations in the dough balls, fill them with stuff, and bake. So tasty and pretty.
For the latest iteration of the recipe, I decided to use some strictly local stuff to fill the thumbprints. I came across some beach plum jelly when I was home visiting Mumma, and I thought it would make the perfect filling for a cookie. Oh, boy was I right.
The beach plum jelly has a really interesting flavor. It's both sweet and tart and has hints of apple, cranberry, and grape. If it isn't available in your area, simply swap it out with your favorite locally sourced jam, jelly, or preserve.
Makes 21 cookies. (To see this recipe in process, check out Picturing Beach Plum Thumbprint Cookies.)
1/2 cup beach plum jelly
1 stick butter
1 cup white sugar
1 tablespoon vanilla
1 1/4 cups finely ground oatmeal|
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the beach plum jelly.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.