COOKIES

A co-worker and I are both leaving our posts this week, today being her last day and tomorrow mine so I thought a friendly way to say goodbye would be with a batch of cookies. I choose to make thumbprint cookies(sometimes called bird nest cookies) cause of their buttery goodness and the flavour combinations are endless which makes it easy to please the picky-est of eaters.
This batch combos:
TOP-Orange Marmalade rolled in Pistachios & topped with Milk Chocolate (1/2 tsp Cardamom mixed into dough)
MIDDLE-Wild Blueberry Jam rolled in ground Granola with White Chocolate & a Pecan
BOTTOM-Strawberry Jam rolled in chopped Hazelnut finished by Dark Chocolate atop (1 tbsp Dark Cocoa added to dough)
Combos of the future:
Chili & Dark Chocolate
Lime & Pumpkin Seeds
Green Tea & Lavender
Mint & Coconut

Here's the recipe if anyone is interested:
THUMB PRINT COOKIES
1/2 c. butter
1/2 c. shortening
2/3 c. brown sugar
2 egg yolks
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
t2 c. flour

Cream first four ingredients. Add flavorings. Work in dry ingredients. Add nuts. Form into small balls and place on cookie sheet. Make thumb print in each cookie top and bake at 325 degrees for 20 to 25 minutes. When cool fill print with jam.
This recipe yields about 36 cookies. I divide the batter into thirds to easily mix and match ingredients.
The recipe is really easy to put together, it's the decorating that takes little patience. Toast nuts prior to getting ready. Then let them cool while your mixing together the batter. They should be cool after you've whipped up the batter,then throw them into your blender till it runs smooth. I usually pull them out after 18 minutes of baking and add the jam filling and cover with chocolate. Throw them back into the oven for another 4 minutes, or until you notice the chocolate melting, and top it off with a nut.