K and C Thumbprint Cookies

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 1 dozen
LEVEL: Easy

ingredients

CRANBERRY ORANGE MARMALADE WITH THYME:
  • 1/2 cup sugar
  • 1/2 cup fresh cranberries
  • 2 sprigs fresh thyme
    PARMESAN COOKIES:
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1/2 cup grated Parmesan
    • 1/4 teaspoon cracked black pepper
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper or silicone mat.

    Start by making the marmalade. Combine the sugar and 1/2 cup water in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Add the cranberries and thyme sprigs and continue simmering until the cranberries have softened, about 10 minutes. Remove from the heat and remove the thyme sprigs. Stir in the orange marmalade and add the orange liqueur. Return to the heat and bring to a simmer for 5 minutes. Remove from the heat and let the marmalade cool.

    Meanwhile, make the cookie dough. In a large mixing bowl or a stand mixer, cream together the butter, Parmesan, pepper and egg yolks. Mix in the flour slowly until a soft dough forms and pulls away from the sides of the bowl.

    Using a 2-ounce cookie scoop, portion the dough evenly onto the prepared sheet tray. Use your thumb or something similar in size (like a teaspoon measure) to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of the marmalade.

    Bake until the cookies begin to turn golden brown, 20 to 22 minute. Remove from the sheet tray to cool on wire rack.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    4

    Newest Ratings and Reviews

    Read all 2 reviews

    • on December 09, 2012

      Flag

      I love these; after making the first batch of dough (exactly as directed in the recipe, I made a second batch and added approx. 1/4 cup more grated Parmesan ..... Not that anything was wrong with the first batch, I just prefer the more intense Parmesan flavor.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on December 08, 2012

      Flag

      Very tasty & super easy to make BUT the filling quantity in the recipe for a dozen cookies is much too big. Either quadruple the number of cookies you make or jar the extra filling & use as a jelly!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Simply Laura

    Get Cooking Channel on your TV.