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Posts Tagged ‘butter’

Jam Thumbprint Cookies

Jam Thumbprint cookies are a regular visitor in our home at Christmas time. It has been my son’s favorite ever since he was a little boy and they always seem to simply just disappear. Use whatever your favorite jam is. What I used this time was strawberry, cherry and a wonderful jam containing apricot, peach and passion fruit which have become wildly popular here at our house. Also, it is not an accident (well it actually is….but it’s not) that the recipe calls for both vanilla bean as well as vanilla extract. I did that totally by accident one year because I misread the recipe but it turned out even better, so ever since then I have used both. But if you don’t have the vanilla bean on hand just go with the extract, they still turn out great.  🙂

Thumbprint Cookies (makes 37 cookies)

Ingredients:

1 3/4 cups all-purpose flour (230 g)

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/2 cup unsalted butter (1 whole stick or 113 g), at room temperature

2/3 cup sugar (140 g), plus more for rolling

1 large egg

1 vanilla bean – seeds scraped from pod (optional)

1 teaspoon pure vanilla extract

1/3 cup of your favorite jam (strawberry, cherry etc)

Directions:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Stir together flour, baking powder and salt in a bowl.

In another bowl, whip the butter and sugar with an electrical mixer until smooth and fluffy, about 5 minutes. Beat in the egg, vanilla bean (if using) and the vanilla extract until combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into a 1 inch ball, toss in the extra sugar and roll using the palm of your hands. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint (or I use a 1/2 teaspoon measuring spoon) into the center of dough ball, about 1/2 inch deep. Fill indentation with about 3/4 teaspoon jam.

Bake cookies until edges are golden, about 15 minutes. Rotate the pans from top to bottom about halfway through baking. Cool cookies on the baking sheets. Enjoy.

Store cookies in a tightly sealed container.

Glædelig Jul and Merry Christmas♥

1/2 teaspoon measuring tool makes indenting the cookies easy

Fill with your favorite jam

Source: adapted from Food Network

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Butter Chicken

Butter Chicken

This is an absolutely delicious chicken dish; I just can’t stress that enough. Truly, this is one of my favorites. You can make it with or without the whipping cream or you can use half and half instead, I have made it either ways and it’s equally delicious. This dish is also great to make ahead of time, as a matter of fact, the flavors are more intense the following day. Try serving this with Jasmine Rice if you can find it at your local grocery store.  Also, I cut back on the amount of butter. Come to think of it, should we still call this Butter Chicken then?

Ingredients:

4 pieces Boneless, Skinless Chicken Breasts

5 Garlic cloves, minced

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon ground Coriander

1/4 teaspoon Cumin

1/4 teaspoon Cardamom

1 whole Lime, juiced

1 whole Onion, diced

2 tablespoon Butter

2 tablespoon Olive Oil

1 can (14.5 oz) Tomato Sauce

1 can (14.5 oz) Diced Tomatoes

a pinch of Crushed Red Pepper

1/2 cup Whipping Cream

1 bunch chopped Cilantro, to taste

Serve with Jasmine Rice

Directions:

Cut chicken breasts into bite size pieces and place in a large zip lock bag or bowl. Add first 8 ingredients to the chicken and mix it up well. Marinate 12-24 hours in refrigerator.

Saute onion in butter and olive oil until soft. Add marinated chicken and cook 8-10 minutes over medium heat. Add tomato sauce, diced tomatoes and crushed red pepper. Simmer for 30 minutes over medium-low heat with the lid on. Add whipping cream and cilantro just before serving over Jasmine Rice.

Source: The Pioneer Woman, originally posted on Tasty Kitchen by lillieknits

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