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:

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

1/4 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 pinch of 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.

Nutrition Information (per serving)

Calories 100(56% from fat); Total Fat 7g (sat 2.5g, mono 3g, poly 1g); Cholesterol 20mg; Protein 1g; Carbohydrates 10g; Fiber 0.5g; Iron 0.5mg; Sodium 70mg; Calcium 9mg