I’ve been really into trying out surprise recipes and this one didn’t disappoint. After making them, I realized that they wouldn’t have been so much of a surprise if I had known that they are also commonly known as “Thumbprint Cookies” or Hallongrotta in Sweden (which translates to “raspberry cave”).
My wife wasn’t as much a fan of the crushed/chopped peanuts on the outside but I thought it made for a lovely nod to the perfection that is pairing of peanut butter and jam.
- 1/2 cup Earth Balance
- 1/3 cup granulated sugar
- 1 egg, yolk and white separated
- 1 cup sifted flour
- F.g. salt
- Jam or maraschino cherries
Yield: 1-2 dozen
Preheat oven to 375o.
Cream Earth Balance and sugar, add yolk. Beat well. Add flour and salt, a little at a time. Roll the dough into small balls in the palm of your hand then roll each ball in the egg white (slightly beaten) before rolling in the chopped peanuts. Flatten slightly by placing a 1/2 cherry on top of each ball or by making a small indent and filling with a tsp of raspberry or strawberry jam.
Bake on a parchment lined sheet for 12-15 minutes or until the peanuts start to toast and the cookie is golden underneath.