Skip to main content

Cookies on my mind

Yes, my second cookie post in a row. Thumbprint cookies sprung all over the net in the past couple of weeks. So called because you make an indent with your thumb that's then filled with jam. I saw them on at least three blogs I frequent, and they are so cute I just had to try them. Here's my version : a nutty cookie with cherry preserves.

Cream 60 gms butter with 30 gms caster sugar. Mix 1/2 cup flour with 1/4 cup ground almonds and add to the creamed butter. Mix to form a dough, then chill in the fridge for half an hour or so.

Preheat oven to 180C. Place small balls of dough on a baking sheet, and press with your thumb to flatten and make a dent in the middle of the cookie. Bake for 15 minutes. You can either fill these dents with jam before you bake (in which case it gets a bit chewy) or you can bake them plain then fill them, which is what I am going to do with the other half of the cookies up there. Or you can ditch jam and fill with whipped cream. Or ganache. One cookie, endless possibilities - that's the way I like it!

These sweet little treats are my entry for Srivalli's Mithai Mela.


Rachel said…
I love these cookies for the preserves. I add them before baking all for the chewiness.
Anonymous said…
Hi Simran , I have read most of ur cookies recipes but hav nt tried any yet coz my experiments with baking cookies has not been gr8 yet.Most of the ur measurements are in grams , do u hav a weighing scale coz it is diffclt to hav the exct measurents in the cup for the same?
Simran said…
Pinky - please give me your mail id and I will send you some handy conversions I use for converting grams to cups. I was scared of baking cookies too, but once I got them right it's worked perfectly for me.
Shreya said…
beautiful cookies!:-)
Prathibha said…
Lovely cookies lol....pass the rest of the batch to me gal..
Pinky Gaikwad said…
Hi Simran , that will be gr8 .my mail id is
Bharti said…
Oh these are so pretty. I like hoe you ended the cokie, endless possibilities...
Laura said…
Outstanding. And boy the cherry is so dramatic, it looks gorgeous.
Priya said…
Scrumptious cookies!
Parita said…
Lovely cookies...they look fab :)
notyet100 said…
thy look so cute,..;-)
Bharti said…
Just been crazy busy. Not to mention we've been living on sandwiches so not much to post :-) There's hope though..I took some pics today, lets see if I make them reach blogger! Thanks for checking on me.
Madhumathi said…
Lovely cookies :)Nice click too!
Bergamot said…
Cookies looks delicious. This seems a great recipe. Will try it out
Bergamot said…
i tried these cookies and they turned out good...though i took the liberty to make some changes.

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…