Recipe

Pecan Thumbprint Cookies with California Golden Raisin-Dried Cherry Marmalade

by: Chef Geoff Southwick

Put two of these filled cookies together with rum-raisin ice cream for dessert.

Details

Yields 2 dozen cookies
Serves: 12

INGREDIENTS

1/2 c. butter
1/4 c. brown sugar
1 large egg, divided
1 c. all purpose flour, sifted
1/4 tsp. salt
3/4 c. finely chopped nuts, e.g., pecans, walnuts or pistachios

1/2 c. California golden raisins
1/4 c. dried cherries
1/4 tsp. orange zest
Pinch of salt
1 c. orange juice
1/2 c. water

Rum raisin ice cream

PROCEDURE

In large mixing bowl, mix butter, sugar and egg yolk together. Sift in flour and salt; mix well. In small bowl, slightly beat egg white; set aside. With No. 60 scoop or tablespoon, divide dough and roll into 1-inch balls. Dip each ball into beaten egg white and roll in chopped nuts. Arrange on baking sheet lined with nonstick pad or parchment paper and bake for 5 minutes at 375°F. Remove from oven and press thumb into center of each cookie. Return to oven and bake 8 minutes, more. Remove from baking sheet and cool on wire rack.

Measure raisins, cherries, orange zest and salt into saucepan; stir in orange juice just to cover. Heat and simmer until jam-like consistency, adding remaining orange juice and water as needed. Fill thumbprint on each cookie with spoonful. Serve with rum raisin ice cream.

Note: Ice cream not included in nutrition facts.

Nutrition Information (per serving)

Calories 220(53% from fat); Total Fat 13g (sat 5g, mono 6g, poly 2g); Cholesterol 40mg; Protein 3g; Carbohydrates 24g; Fiber 1g; Iron 1mg; Sodium 135mg; Calcium 20mg

This recipe is found in the following categories:

Cookies and Bars

Sweets and Desserts

Special Diet

Low Sodium