Hi everyone! I have just been through a harrowing 2 weeks, which had nothing to do with food, cooking or my blog. But I thought you might be interested in knowing why I haven’t been posting for such a long time.
My car was stolen! From right in front of my house!
Subsequently followed by days of sheriffs, car insurance company, rental car company, more sheriffs, tow yard, more insurance company, auto mechanic repair center, more sheriffs, and the Auto Club DMV to replace my license plates. I have been totally derailed by the whole thing. Ugh.
My car was recovered a week later, thank goodness. The guy who took it put stolen plates on it, which had been reported, and that’s how the sheriffs caught him. He was driving it and was arrested on the spot. Everything of mine inside and in the trunk was gone, and the car was filled with the thief’s junk. I went to the tow yard to see if there was damage, and the battery was dead and the gas tank empty. So it was towed to my mechanic, my hero, Japanese Auto Center in Torrance.
For the last 2 weeks I have been driving a Kia Rio, which has been fun. But it doesn’t fit me like my own car. You know what I mean. My car is a 1996 Honda Accord and I’ve been driving it for almost 20 years. The sheriff said my year and make are stolen a lot, because they’re great cars and easy to steal.
And here is the kicker. Japanese Auto called today and told me they were taking out the beverage holder in the center console because of the new radio, and lo and behold, they found a loaded 22 pistol hidden inside. So that precipitated more calls to the sheriff so they could go and pick it up.
I hope it’s over now. I’m supposed to have my car back tomorrow. My beautiful, faithful steed. I have missed you.
While all that nasty car business was going on, I had to do something to make myself feel better. Like bake cookies! Which was how I came to be making these Thumbprints. My Mom didn’t make this cookie, but my best friend’s Mom did. So they are a childhood memory that is comforting and takes me back to a time in my life when everything was good and safe. Thank you Pat for the many Thumbprints I ate at your house. So yummy.
These cookies are like no other that I have made. The depression in the center is first made with the tip of your thumb or the base of a ½ teaspoon. They are baked for 10 minutes, then removed from the oven and indented again with the end of a wooden spoon, returned to the oven and baked for a further 10 minutes. You want to make sure there is a serious indent so the jam has a good place to sit. It isn’t cool if it slides off. I froze my cookies in an airtight container and took out two per day to eat and savor. I think I’ll give my Honda a cookie when she gets home.
Thumbprint Cookies with Pecans & Raspberry Jam
Makes about 24 cookies
½ cup unsalted butter, softened
¼ cup sugar
¼ cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 ¼ cups all purpose flour
1/4 teaspoon salt
3/4 cup pecans, minced (or walnuts, almonds, hazelnuts)
2 tablespoons sugar
1 egg white
1. Preheat oven to 325 degrees F. Line baking sheet with parchment.
2. In a large bowl, cream butter, brown sugar and table sugar with fork.
3. Add egg yolk and vanilla and mix to incorporate. Add flour and salt and mix until ingredients form a ball.
4. In a medium bowl, whisk egg white until frothy. In second bowl, mix together minced pecans and sugar.
5. Scoop dough into balls with 1¼-inch ice cream scoop. (Or roll into 1¼ -inch balls with hands.) Roll each dough ball in beaten egg whites, then in nuts to coat thoroughly.
6. Place on baking sheet and make indentation on top of each ball with base of ½ teaspoon (or tip of thumb). Bake for 10 minutes.
6. Remove from oven and press handle end of wooden spoon into each indentation about ¼-inch. Bake for additional 8-10 minutes until golden brown.
7. Cool on rack until room temperature. Fill with jam of choice. I used raspberry.
Note: Unfilled cookies will keep for 3 days at room temperature in airtight container. Fill with jam within 2 hours of service. Unfilled cookies can be frozen for 1 month. Bring to room temp before filling.