Rita’s Thumbprint Cookies

FOOD & DRINK

Add Comment | Comments: 2 | Posted Jan. 5, 2012

Now that another holiday season has come and gone, it’s time to put the baking equipment back into storage. But if you enjoy sweets, there is no reason the fun has to end. While many may be tired of gingerbread men, Rita Poluchuck’s Thumbprint Cookies are great with a hot cup of tea during the winter months.

The resident of the 100 block of Roseberry Street recommends using a variety of jams to top each treat.

Rita's Thumbprint Cookies

Ingredients:

6 tablespoons of butter, softened
1/2 cup of sugar
1 egg, beaten
2 Tablespoons of Canola oil
1 teaspoon of vanilla extract
1/4 teaspoon of butter flavoring
1 1/2 cups of flour
1/4 cup of cornstarch
1 teaspoon of baking powder
1/4 teaspoon of salt
Assorted jars of jam
Confectioners’ sugar, optional

Directions:

Preheat the oven to 350 degrees.

In a large bowl, cream the butter and sugar together. Beat in the egg then the oil, vanilla and butter flavoring. Stir in the flour, cornstarch, baking powder and salt. Roll dough into 1-inch balls. Place them on a greased baking sheet 2 inches apart. Make an indentation in the center of each ball. Bake for about eight minutes or until the edges are lightly browned.

Remove the tray from the oven and place it on a wire rack. Fill each cookie with the jam. Cool and sprinkle lightly with the confectioners’ sugar.

Dinner is on us: Send your recipe to the South Philly Review at editor@southphillyreview.com or South Philly Review, 12th and Porter streets, Philadelphia, PA 19148, and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.