Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [378]
To cool: Keep the cookies on the baking sheet a couple of minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet for 5 minutes before adding more cookies to it.
To store: The hamantaschen can be kept between sheets of wax paper in a sealed container at room temperature for up to 4 days or in the freezer for up to 3 months.
Variations: Substitute dried figs and Fig Jam for the dried apricots and the apricot jam.
Substitute pitted prunes and plum preserves for the dried apricots and the apricot jam.
Jam Thumbprints
These are often made by placing jam in their centers before baking, but the jam can melt and even burn. So it’s better to add it just as the cookies come out of the oven. Although not necessary for success, a nonstick baking or cookie sheet can make cleanup easier since the egg white wash will not stick to it. Makes about 30 cookies
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) cool unsalted butter, cut into chunks
½ cup packed light brown sugar
2 large egg yolks
1 tablespoon vanilla extract
2 large egg whites, whisked in a small bowl until frothy, at room temperature
1½ cups very finely chopped walnut pieces
½ cup homemade jam or any
flavor jam you prefer
Position the rack in the center of the oven and preheat the oven to 375°F.
Whisk the flour, baking powder, and salt in a medium bowl; set aside.
Soften the butter in a large bowl with an electric mixer at medium speed just until it barely begins to turn creamy. Add the brown sugar and continue beating at medium speed until smooth and very light, about 4 minutes.
Beat in the egg yolks and vanilla. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough forms.
Pinch off a heaping tablespoon of the dough and roll it into a ball between your palms. Dip it in the beaten egg whites, then roll it in the nuts, pressing gently so they adhere, dotting the surface of the ball. Set the ball on an ungreased baking sheet, then continue making more, spacing them about 3 inches apart.
Bake for 5 minutes. Remove the baking sheet from the oven and use your thumb (be careful: the dough is hot—you can use a cleaned sewing thimble or a wooden spoon handle) to make a deep indentation in the center of each cookie just until the edges crack. Return the cookies to the oven and bake until lightly browned at the edges and somewhat firm to the touch, about 10 more minutes.
Remove the cookies from the oven and immediately place a heaping ½ teaspoon jam in each indentation.
To cool: Leave the cookies on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet for at least 5 more minutes before making more cookies.
To store: Once fully cooled, the cookies can be stored between sheets of wax paper in a sealed container at room temperature for up to 3 days.
Variations: Customize them to your heart’s content just by changing the flavor of the jam, but don’t use jelly (it melts too quickly) or preserves (which have uneven chunks of fruit).
Jam Rolls
These cakey cookies are a cross between Rugelach and a jelly doughnut. You make a log, spiraled with jam, then slice it into thick, chewy cookies. Makes about 36 cookies
3 cups all-purpose flour, plus additional for dusting
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
2/3 cup packed light brown sugar
2/3 cup granulated sugar
½ cup solid vegetable shortening
3 large egg whites, lightly whisked in a small bowl, at room temperature
2 teaspoons vanilla extract
¾ cup jam, either homemade or store-bought
1 cup chopped pecan pieces
Whisk the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
Beat both sugars and the shortening in a large bowl with an electric mixer at medium speed until light and beige, about 3 minutes. Beat in the egg whites and vanilla until smooth.
Turn off the beaters, scrape