Lemon beach plum thumbprint cookies from Homegrown: Cooking from My New England Roots (page 126) by Matt Jennings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on May 10, 2018

    The flavor on these was really good - however... The recipe calls for you to blend the sugar and lemon zest, and then never actually tells you what to do with it. Presumably it's to be creamed with the butter and brown sugar, which is what I did. They flattened out a fair bit in the oven, so didn't really hold their "thumbprint" shape like others I've made in the past. I pulled them from the oven during baking as the recipe recommended, and just indented them again when using a spoon to drop some jam in the center before putting back in oven. I used a mixed berry jam rather than the plum. Flavor of the cookies was great, nice and lemony, and the texture was nice, but much softer than the usual thumbprint cookies I've made before, which were a little more shortbready.

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