Guest writer: Mary Eloisa,LPCC, NC from Eating With Reverence
A four-course Spring/Summer meal from the Santa Fe Farmers’ Market.
Course #4: Raspberry Chile Thumbprint Cookies
Adapted from Allrecipes
Ingredients:
3/4 cup butter, softened
1/3 cup honey
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup Heidi’s Raspberry Chile jam
Preparation:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, honey, and egg yolks.
- Mix in flour a little bit at a time until a soft dough forms.
- Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
- Place balls 2 inches apart onto ungreased cookie sheets.
- Use your finger or an instrument of similar size to make a well in the center of each cookie.
- Fill the hole with 1/2 teaspoon of jam.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom.
- Remove from cookie sheets to cool on wire racks.
Click here to get Course #1: Roasted Beet Salad with Fried Goat Cheese Croutons
Click here to get Course #2: Roasted Spring Vegetables with Arugula Pesto
Click here to get Course #3: Pork Chops with Rhubarb Sauce