Salamanca is a small town located in the Southern Tier of NY state. I lived there when I re-married. One day my husband, Rick said, “Let’s take a ride, there is this big antique shop, and we can look around.” We were not interested in purchasing anything, but just liked to get ideas. The ride was lovely as the leaves were changing colors on the trees, and the mountain side looked like a kaleidoscope. This antique place was huge and had 7 levels to it. It looked like it was an old barn that they converted into this store. As I entered it was tremendous and so many things to look at. You could really spend a day there. I saw many vintage things that I had remembered seeing in my mom and grandmother’s house. I never even thought about the cookie jar. As we were climbing the stairs we ended up on the 6th level and I said to Rick, “I am tired, you go up to the top and I will wait here.” He went up to the top and seemed to be up there for a while. Now rested a bit I climbed up the last flight of steps and turned to the right…wait for it…
|"Dutch Girl" Shawnee Pottery|
“Pumpkin Butter Thumbprint Cookies”
1 Cup & 2 Tbsp whole pecans
1 Cup of all purpose flour
1 stick of unsalted butter
3 Tbsp sugar
1/4 Tsp salt
1 Tsp of good vanilla extract
Pumpkin butter (Can be found at Trader Joe's or homemade))
Or your favorite jam--Apricot is a good one to use
Preheat the oven to 350°F In a food processor process the nuts until they resemble coarse cornmeal. Do not over-process otherwise you'll end up with pecan butter. Then add the sugar, salt, and flour to the nuts and pulse a few more times until there are no distinguishable pieces of nuts. Cream the butter with a hand or stand mixer then add the extract and mix. Add the processed pecans and flour and mix until the dough comes together. Scoop about 1 1/2 teaspoons balls of dough. I use a 1-tablespoon cookie dough scooper and break up the dough in half for 1 1/2 teaspoons. Roll the dough into a ball and press an indentation in the center of the cookie with your finger or the back of your measuring spoons. Space the cookies about 2 inches apart. Bake for 15 - 18 minutes, they will be lightly colored but not too brown. Wait until the cookies are completely cool then dust them lightly with powdered sugar. Then fill the centers with pumpkin butter or jam. You may need to warm the pumpkin butter or jam so you can fill the cookies. The filling will set as it cools.
Till Next Time……………………………….....
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