I recently obtained a copy of “Fresh” which is marketing piece produced by Darigold Farms here in the Pacific Northwest. It is primarily targeted to commercial buyers, but my sister, who works in the food industry, snagged a copy for me because she thought I would love the photographs and recipes. Boy was she right! The photography is stunning, the whole piece is extremely well put together, and the best part for me, contains some really great recipes.
One of the recipes that caught my eye for from the chef at Deer Valley Resort for these cookies. The recipes calls for them to be “thumbprint” cookies, in other words, designed to hold some type of sweet jam or curd, but they could just as easily be rolled into logs, sliced and baked as rounds. They would be lovely drizzled with dark chocolate.
This version is for the thumbprint style and I filled my with Lemon Curd.
Thumbprint Shortbread Cookies
- 1 1/2 cups unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup cornstarch
- 1/2 teaspoon salt
- 1 cup walnuts, toasted and finely ground
Using an electric mixer, beat butter and powdered sugar in a large bowl until light and creamy. Add vanilla and beat to blend. Place flour, cornstarch and salt in small mixing bowl and mix with wire whisk; stir in walnuts. Add flour/nut mixture to butter mixture and mix until just combined. Refrigerate dough for at least one hour.
Preheat oven to 325°. Spray baking sheets with non-stick vegetable spray. Drop cookie dough in rounded teaspoons one inch apart onto baking sheets. Press down center of each ball with thumb. Bake until golden brown, approximately 18 to 20 minutes. Cool completely and then fill indentation with topping of your choice.
Makes approximately 48 cookies.
Variation: Prior to refrigeration, divide dough in half and roll dough into logs approximately 1″ in diameter. Wrap with parchment or wax paper and refrigerate until firm, 1 -2 hours. Slice into rounds approximately 1/4″ thick and cook as previously directed. Drizzle with dark chocolate.