Yesterday, I was feeling a bit unlike myself and needed something to do. I had just bought Rowan Beer Jelly at the Etsy Canada market on the weekend, and was craving some scones. After browsing a few recipes, I realized I didn’t have what I needed for scones, but I immediately thought of Rowan’s favourite cookies (peak frean jelly cookies) and decided on thumbprint cookies with jelly on top.
I could feel the hot weather starting to break yesterday, and knew the cool air was going to make a comeback for a start to fall. To be honest, I wanted fall to come back, but now that it’s here I’m wishing I could go without my sweater again. Lucky for me, the weather in Japan is supposed to be pretty lovely while we are there, although I’m told not to forget my sweater.
These were a hit with Rowan (and Locke who spent most of her day in the kitchen trying to figure out how to eat them), and I will definitely be making them again soon. Enjoy!
Beer Jelly Thumbprint Cookies
- 1/2 Cup Butter or Margarine
- 1/2 Cup Sugar
- 1 teaspoon Vanilla
- 1 Cup Flour
- 1/4 Cup Jelly or Jam (I used Malty and Hoppy Delicacy’s Saison & Oatmeal Brown Ale)
- Pre-heat Oven to 325
- Cream butter & sugar until fluffy
- Add vanilla and combine well
- Slowly mix the flour with the sugar/vanilla/butter mixture on a low speed until combined
- Roll 1-2 inch balls and place on the cooking sheet
- Using your thumb (or other fingers) create a well in the middle of the cookie for jelly to sit.
- Add Jelly to the center of the cookie.
- Bake for 25 minutes or until the cookies begin to lightly brown.