Ruby gem thumbprint cookies
Libyan gem like cookies.
Servings: 60 cookies
Ingredients
- 1 ½ cup unsalted butter , room temperature.
- 1 egg , separate the white from the yolk.
- 1 teaspoon cinnamon.
- ½ cup oil.
- 3 Tablespoons confectioners sugar.
- 6- 6.5 cups flour.
- 1 teaspoon baking powder.
- 4 Tablespoon water.
- 1 cup blanched almonds.
For filling and garnishing:
- Nutella , honey, jam.
- Cherries.
Instructions
- In your mixer bowl, add butter, egg yolk, cinnamon, oil and sugar, mix well.
- Add water, baking powder and mix again.
- Start adding flour until you get a uniform consistent dough.
- Cover the dough and chill over night.
- Pre heat your oven to 375F.*
- Take part of the dough out keeping the rest in the fridge. With the small ice cream scoop, form a small ball then with your thumb make a dent in the center.
- Brush the cookies with egg white and roll into blanched almonds.**
- Bake for 13-15 until golden brown from the bottom.
- Let the cookies stand for 5 minutes before removing them to a cooling rack.
- When the cookies have completely cooled, fill each with jam or Nutella and top with half a cherry.
- Serve with coffee or your favorite drink.
- Enjoy!!
Notes
* Make sure your oven gets to the desired temperature I pre heated mine for a good hour before I started baking.
** I found it useful to flash freeze the cookies for like 5-10 minutes while I am working in other batch. This helped greatly to reduce spreading.
*** These cookies as stated before are so buttery and not sweet at all, that is where the jam comes into play.