“Pollicini” con marmellata di fichi (thumbprint cookies with fig jam)
|January 19, 2013||Posted by ameliaps under cookies|
we wanted to stay cozy, inside.
“Let’s make cookies” I said
“Let’s see what jam is around…”
“Fig and apricot!” echoed the kids
“sounds perfect” I thought
We kneaded the butter and sugar,
then folded in flour, with just one yolk,
not too long, to make it a flaky shortbread,
a hint of lemon zest to brighten it up.
They used their tiny thumbs and filled the rounds with jam
15 minutes in the oven (their eyes, waiting – you should’ve seen)
….and then, we were all melting with joy.
Such a simple pleasure,
on a cold winter afternoon.
I call these melt-in-your mouth cookies “pollicini”, which means “little thumbs” in Italian, because after you roll out the dough in little balls, you use little thumbs to make an indentation that will “host” the marmellata (jam). You can use any jam you have around. We liked the fig jam the most, as nice contrast with the lemon zest in the dough, and it reminded us of Mediterranean summers. Apricot jam was delicious too. These cookies are very easy to make and child-proof. Unlike some other thumbprint recipes, they do not spread or melt too much, maintaining a good shape.
“Pollicino” also happens to be an Italian fairy tale, very similar to Hansel and Gretel, in which a little poor boy is led in the woods with his 6 brothers, but they find their way home after he leaves trails of stones, inspired by the stars in the sky. And so, for me, these cookies are the way back “home” on gloomy days.
|“Pollicini” con marmellata di fichi (thumbprint cookies with fig jam)||
5.0 from 2 reviews
- 8 tbs (one stick, 115 gr.) unsalted butter, at room temperature
- 1/3 cup (75 gr.) sugar
- Grated zest from 1 lemon
- 1/4 tsp salt
- 1 egg yolk
- 1 cup (125 gr.) all purpose flour
- 1/4 cup fig (or other) jam
- In a large bowl of a mixer, cream butter and sugar until creamy. Add the lemon zest, salt, and the egg yolk. Mix until creamy.
- Add the flour and mix to forms a dough (it will be rather stiff).
- On a floured surface, roll out the dough to shape a log of about 3/4 inch in diameter and 12 inches long. Slice into 22-24 1/2 inch thick pieces and roll each into a round ball. Space them 1 inch apart on an un-greased cookie sheet. With your thumb, make a small indentation in the center of each ball, filling it with jam.
- Preheat the oven to 350 degrees F. While oven heats, place the tray in the freezer for 10 minutes.
- Bake for 15-18 minutes then allow to cool 5 minutes (WARNING: jam will be hot so make sure not to get burned)