Sunday Quotes

"And Spring arose on the garden fair,

Like the Spirit of Love felt everywhere;

And each flower and herb on Earth's dark breast

Rose from the dreams of its' wintry rest"

Percy Bysshe Shelley

Lemon Thumbprint Cookie.... partly Cloudy... very warm

As with many old timey recipes, there are a lot of versions of how thumbprint cookies came about and just when they date back to. But regardless of all that, the fact remains that they are a well known cookie reminiscent  of 'the good old days' when Grandma still baked cookies with the grandkids while wearing her apron!
This recipe is quite simple, and the tender flaky cookies, show off the filling wonderfully. Traditionally thumbprints are filled with jam or jelly and though that will work beautifully in these, in springtime when we have so many eggs I love them filled with our Homemade Lemon curd recipe HERE

1 cup butter, very soft
1/2 cup powdered sugar
2 tsps Almond extract
2 cups flour

1 cup homemade or prepared Lemon curd (cooled completely)

Mix butter and sugar together till very creamy, add extract.
Add flour and still well, it will be very crumbly at first, keep stirring, it will come together into a nice silk ball, cover with saran wrap and refrigerate for an hour (longer is fine too).
Lightly dust hands with flour and pinch off small balls of dough, roll into a ball about 1 inch in size place on ungreased cookie sheet and as you set down use your thumb to make an indentation in center of cookie. You can place them quite close together as they hardly spread at all.
When all your cookies are formed, take a teaspoon and place a dollop of lemon curd in indentation (don't overfill--about 1/2 a tsp. will do it) Bake at 350*15-18 minutes. Cookies will be slightly firm to the touch but will not brown. Remove from tray to a wire rack and cool completely.

Glaze: Mix together 1/2 cup powdered sugar and enough lemon juice (about a teaspoon)  to make a glaze that is thick but will easily drizzle off the end of a spoon, glaze cookies and serve!!!

ENJOY!

Sunday Quotes......

April, April
Laugh thy girlish laughter,
Then, the moment after,
Weep thy girlish tears.         

 

Sir William Watson

 

Fresh Strawberry Pie... Sunny.... warmer

Strawberry Pie

Crust:
1 1/2 cups graham cracker crumbs

2 T. sugar

5 T. melted butter

 

1  8 oz. package cream cheese, softened

1/2 cup powdered sugar

1 tsp. vanilla extract

 

 

1 quart sliced strawberries

1/2-1 cup sugar*** See Note

1 cup water

3 T. cornstarch

2 T. strawberry Jell-O

1 tsp. Almond flavoring

 

Mix crumbs and sugar together, add melted butter, stir well then

press firmly into a 10” pie plate.

 

In medium bowl beat cream cheese, sugar and vanilla with handheld mixer for

2 minutes or till light and fluffy.

Carefully spread into piecrust, place in fridge.

 

In medium saucepan whisk together sugar and cornstarch, add water and cook over medium heat until thick and clear about 2 minutes, add Jello and stir well, remove from heat and add flavoring and gently stir in berries. Spoon into crust and chill at least 4 hours before serving.

Can be served with or without sweetened whipped cream on top!

 

 

**The amount of sugar you need totally depends on how sweet your fruit is!

Taste  your strawberries first and adjust as needed

 

Enjoy

 

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