We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, September 14, 2010

Cookie Recipe #255 - White Chocolate Raspberry Thumbprints

By pressing your thumb into the middle of this oatmeal cookie you have paved the way for the sweet raspberry epicenter. Drizzle a little melted white chocolate over the top and the first bite will send YOU "over the top".

Ingredients: 1 cup granulated sugar, 1/2 cup butter or margarine, softened, 1/2 cup nonfat sour cream (I used whipping cream instead for a less soury taste)...(and because I didn't want to run to the store for sour cream), 2 tablespoons milk, 2 eggs, 2 2/3 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, 1 1/2 cups white chocolate chips, divided, 2/3 cup raspberry preserves.

Instructions: Preheat oven to 350 degrees. In a large mixing bowl combine sugar and butter; blend well. Add sour cream (whipping cream), milk and eggs; blend well.

Add flour, oats and baking soda, mixing well. Stir in 1 cup of the white chocolate chips by hand. Drop by rounded teaspoonfuls onto ungreased baking sheets. With thumb, dipped in flour, make imprint in center of each cookie. Fill each dent with about 1/2 teaspoon raspberry preserves.

Bake in preheated 350 degree oven for 9-12 minutes or unti set and just beginning to brown. Cool a minute on baking sheet before transferring to wire racks to cool completely.

Place remaining 1/2 cup white chocolate chips in resealable plastic bag and microwave in 30 second intervals, kneading bag of chips each time, until thoroughly melted and smooth. Clip off one corner of the bag and drizzle smooth chocolate over each cookie in desired pattern. Allow to harden.

Makes about 4 dozen cookies.

This recipe was presented by Jill Cox, Lincoln, Nebraska, in the "The Million Dollar Bake-Off", published by Pillsbury Cookbooks, Minneapolis, MN, April 1996.

Cookies Rule!!!

No comments:

Post a Comment