When I was a kid I loved to collect things: stickers, erasers, pogs, rocks & gems & shells, and troll dolls. I had boxes of stickers arranged by color. A box of erasers, arranged by size and color, one of which (a tiny strawberry), I shoved into my right nostril when I was 5 and then proceeded to panic until I could muster up enough snot force to rocket it out of my head.
I’m sure you wanted to know that little tid-bit….
I had rocks and gems and shells, arranged by color and lustre. And Pogs, remember those? I also had a colored-coded stack of pogs capped off by my hologram Lion King slammer. My troll dolls lived on a shelf, in a row, and the ones with the bejeweled belly buttons were (surprise!) color coded. Are you seeing a pattern here? If there was a collection of items in varying colors, I would arrange them into a rainbow. It’s just how I rolled (and still do, I love to organize by color).
This also applies to cookies. See, when I would visit my grandparents they always had store-bought jam thumbprints in at least 3 flavors. I would get my little plate of cookies and arrange and rearrange them according to their jewel-toned bellies. Then I would systematically eat the outer cookie ring, leaving the jammy centers for last.
I was a weird kid, it’s okay. I know.
Now, as an adult, I try not to collect too much…I have Hoarder-phobia…which means I watch Hoarders nonstop on Netflix, then I purge my apartment of any and all unnecessary or unused items. This has yet to affect my book and cookbook collections ( we have a storage closet full of books, sigh) and serve-ware/small plate/bowls/utensils hoard….I mean collection.
Also, as an “adult”, I make cookies from scratch. The jam in these, unlike the cookies of my childhood, is not gummy. Also, they contain ground nuts. You can do a variety of jam fillings and arrange them in a cookie rainbow if you feel so compelled. Or, you can do one jam filling so your adult friends will stop making fun of you for being all rainbows and unicorns…or whatever.
Adapted from Cafe Fernando
These cookies are wonderfully crumbly and buttery.
I only varied this recipe slightly, using pistachios in place of hazelnuts and baking the jam into the thumbprints instead of spooning it in after. I like the baked-in gooeyness of the jam better.
1 cup all-purpose flour
1/2 cup ground pistachios
4 ounces butter, room temperature
1/4 cup sugar
pinch of salt
2/3 cup jam, your choice!
Preheat oven to 350 F. Line two baking sheets with parchment or silicone liners.
In a mixing bowl or the bowl of a stand mixer, cream butter with sugar until light and fluffy (5 mins).
Whisk together flour, ground pistachios, and salt. Incorporate into butter mixture until combined.
Refrigerate dough for 30 minutes (for easier shaping).
Using a teaspoon, form a small balls and place on cookies sheets, evenly spaced apart. Using your thumb or the end of a wooden spoon, make indentations in the cookies, creating a well for the jam. Fill each cookie well with jam.
Bake for 15 minutes, or until the cookies are just browned around the edges. Cool completely on a wire rack.