Apricot-Chocolate Thumbprint Cookies

A Classic with a Twist...

When ever you are unsure of what type of cookie to make for a party or to give to someone for a gift, stick with the classics. The thumb print cookie is surely that. They are pretty easy to make and everyone seems to love them. You can fill it with any jam or preserves you like, but apricot and raspberry are tried and true.
I added a surprise element to these cookies by drizzling them with chocolate. I love the way chocolate and apricots or even raspberry taste together. It also dresses them up a bit for the holidays! But you could omit it or even use white chocolate if you want.

Even though my blog is usually healthy versions of classic recipes, this one was a little hard to change without altering the flavor. So I kept half the butter and used a healthier (non-hydrogenated) margarine to replace the other 1/2 cup of butter. So I did replace some of the saturated fat. Oh well, it's the holidays, not every recipe can be healthy. So just eat in moderation! I'll try, but no promises ;)

Apricot-Chocolate Thumbprint Cookies

1/2 cup butter, softened
1/2 cup tub margarine (such as smart balance), softened
3 /4 cup sugar
2 large eggs, separated
2 teaspoons vanilla extract (or almond extract)
2 cups all-purpose flour
1/2 teaspoons fine sea salt
1 1/2 cups finely chopped walnuts
3/4 cup apricot jam/preserves (or raspberry)
2/3 cup semi-sweet chocolate chips, melted

Beat butter, margarine and sugar on medium speed of an electric mixer until creamy and fluffy. Add egg yolks and vanilla; beat well.

Add combined flour and salt to butter mixture and beat until just blended. Lightly beat egg whites in a small bowl. Set aside. Put chopped walnuts in another small bowl.

Form rounded teaspoons of dough into balls; dipping each ball in beaten egg white, then roll in the chopped walnuts. Place cookies on parchment lined cookie sheets. Press thumb or the back of a 1/2 teaspoon gently into center of each ball, to make an indention; fill each cookie with about 1/2 to 3/4 teaspoon preserves.

Bake at 350° for 10 to 15 minutes or until light brown. Let cookies cool 2 minutes on cookie sheets before moving to wire racks to cool completely.

With a spoon, drizzle melted chocolate over cooled cookies. Let dry and store in airtight container.

Pesto Now or Pesto Later

Lovely Arrangement With a Beautiful Scent...

Basil Herb Arrangements. I like the sound of that. I should start up my own business sending them out for birthdays, anniversaries and graduations. Ok maybe not those special occasions but how about for get well bouquets. I mean basil does have medicinal properties.

I'm sad because it is the end of the season for garden basil or any other herb for that matter. So you know what that means... Get your food processors and blenders out because we're making PESTO! And enough to last well into the winter months.

With this recipe you can enjoy it now or bring a little summer back into the kitchen by storing it away in the freezer. Either way, you will feel like you just received a get well bouquet, only this one really will make you feel great. And, you can eat it!

Pesto Now or Pesto Later

4 c. packed fresh basil leaves
1/4 cup fresh parsley
1/2 cup toasted walnuts (roast nuts in 325 degree oven until lightly toasted and fragrant, about 10 minutes)
2 garlic cloves
1/2 tsp. salt, plus more to taste
1/8 tsp. freshly ground pepper, plus more to taste
about 3/4 cup extra virgin olive oil
3/4 cup Pecorino Romano cheese (For the best flavor, use freshly grated cheese)

In a food processor pulse basil, nuts, garlic, salt, and pepper until finely chopped. Gradually add enough oil to form a smooth, thick consistency (while blender is running). Transfer to bowl and add cheese*. Season with more salt and pepper as necessary. Cover and refrigerate until ready to use.

*Note: If you don't plan on using the whole batch right away, put some aside and do not add the cheese. Spoon the pesto without the cheese into an ice cube try and freeze. (The cheese tends to break down in the freezer). When frozen, transfer the pesto cubes to a freezer bag. When you are ready to use them, just thaw them in the refrigerator and then add the cheese. If you choose to use one or two cubes at a time, just a tablespoon of cheese per cube or to your own taste.