This week’s recipe was chosen Dawn of Growing Up (And Having Fun) After 40 and hosted by Tracey of Tracey’s Culinary Adventures. Thank you Dawn and Tracey for choosing and hosting this week’s recipe. The full recipe can be found on Tracey’s blog here.
This recipe can be done with either Pistachio or Hazelnuts, and I actually bought both. Right before starting, I asked Steven if he’d prefer pistachios or hazelnuts, and he said pistachios (although I would’ve preferred hazelnuts), so we used pistachios (this time).
I made two changes to the recipe…
1. Instead of using preserves/jam as the filling, I used chocolate chips. Everything is better with chocolate…:)
2. I didn’t use lemon zest (or any kind of zest) in our cookies. We just don’t like zest…:P
I refrigerated the dough for a little toooo long (4 hours) so it was a little too firm when I did the thumbprint part of the process. On some of the dough-balls, when I pressed my thumb into the ball of dough, a chunk of hard dough separated from the rest of the ball. The second and third batch was a lot easier as it started to soften.
I think I would decrease (or omit) the amount of cinnamon next time. I’m not sure if I’m too fond of it. I think I like the traditional buttery thumbprints more, I still like the nuts…just not too sure about the cinnamon. After tasting both versions of with and without the exterior nuts, I think I like it without the nuts more…
All in all, this was a good recipe. I think I’ll make it again…probably with hazelnuts and without the cinnamon. 🙂
Be sure to check out the other bakers’ experience with this week’s recipe!!