Skip to main content

Pinole Azul + Blackberry Lemon Thumbprint Cookies #ShelterinPlaceCooking


As we ended Day 16 of our shelter-in-place order, I rummaged through my cabinets for inspiration to bake cookies. I came across two bags of Pinole Azul from Rancho Gordo, which is a ground, spiced blue corn flour used to make Atole. I decided that it could substitute for ground nuts since I didn't have any. If you don't have any Pinole Azul, feel free to use masa harina in its place. Just add in some extra cinnamon.


I also found a jar of Blackberry Lemon Summer Jam from Happy Girl Kitchen Co. What I love about thumbprint cookies is their flexibility. You can use any kind of jam or jelly; and you can get that added texture with anything from ground nuts to a coarser grind of flour. Be creative. It's the perfect #ShelterinPlace recipe that allows you to rummage through your cabinets and still make a delicious cookie!

Ingredients makes approximately 30 cookies
  • 3/4 C butter, at room temperature
  • 3/4 C organic granulated sugar
  • 2 eggs
  • 2 C flour
  • 1/2 C Pinole Azul (or masa harina + 1/2 t ground cinnamon)
  • 1 t pure lemon extract
  • 1 t limoncello (or vodka, gin, or water works just as well)
  • jam or jelly (I used Happy Girl Kitchen Co.'s Blackberry Lemon Summer Jam)

Procedure

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flour and Pinole Azul until a flaky dough is formed. Add in the limoncello and pure lemon extract, gently working the dough until it forms a ball.  
  
Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto the baking stone or parchment-lined baking sheet, pressing a "thumbprint" into the center of each and slightly flattening. The cookies will not spread, so make them the size that you want!


Spoon about 1/2 t jam into each thumbprint. Bake until golden brown, about 20 to 25 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas