Strawberry-Nutella Thumbprint Cookies

Update 05/31/2011

This recipe was featured on 100 ways to use Strawberries at Endless Simmer.

Update 05/14/2011

Another reader successfully tried this recipe.See here.The blog is in a non-english language so I could not read it but the picture says it all.Thank you LILLA!

Update: 03/05/2011

These cookies were tried by 3 people I know of who came back and told me about their experience.I m linking them here and here. One of the bakers, Mindy commented on the post herself that they turned out good for her. But for Rachelle, it didnt work out fine.I am adding these feedbacks to help those people who want to try out this recipe.Thanks everyone.Your suggestions are always welcome.

 

 

 

What I need: [Makes 22 cookies of the size shown][updated]

  • 1 1/2 cups all-purpose flour
  • 4 tbsp unsalted butter [softened]
  • 7 tbsp granulated white sugar
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder [use aluminium free]
  • pinch of salt
  • 3 tbsp thick crushed fresh strawberry mix [homemade by crushing  strawberries with 1 tsp of milk [if required]+2 drops of red food color] [the quantity of strawberry mix will vary depending upon the consistency,please be judgemental]
  • Nutella [for filling]

How I did it:

  • Sift the flour, salt and baking powder together in a bowl.Set aside.
  • In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
  • Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
  • Fold in the flour mixture with the butter mixture gently to form a dough.The dough will be soft and a little sticky but not loose.Do not over mix. You might need to oil your hands and bring the dough together.
  • Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.
  • Preheat the oven to 350 F/175 C.
  • Line your cookie sheet with a parchment paper.

  • Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out.

  • With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies where u ll fill the nutella after baking.
  • If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.

  • Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown. Mine took 10 minutes exact.Do not bake them beyond 12 mins.These will continue to cook after you take them out of the oven.
  • Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.
  • Once the cookies have cooled, fill in the nutella in the little holes in the cookies.
  • Serve with cold milk.

I have adjusted these from a basic recipe here .Notes:

  • The consistency of strawberry mix is of real importance.Make a thick, almost paste like mix in your processor/blender.If some bits remain, it does not matter but the mix should not be runny or watery.
  • The color of cookies/dough can differ depending on how red your strawberries are.I chopped off the white portions and used red part only.
  • I made my cookies less sweet because with nutella filling they could be very overwhelming.
  • The dough can be slightly difficult to work with,but refrigerate and it will be manageable.
  • Since every oven is different, the time of baking may vary from appliance to appliance.
  • You can fill in the cookies with any jam or melted chocolate chips too.

Enjoy! Have a nice weekend everyone.

Sending these to Culinary Smackdown Battle-Cookies

Indian Spiced Peas(Chuki Matar)& Masala Chai

 

 

 

 

Spiced Peas/Chuki Matar

Ingredients:

  • 2 cups fresh/frozen peas
  • 3/4 cup sliced onions
  • 3 tbsp fresh ginger julians
  • 2 green chillies. thinly cut (adjust to taste)
  • 1.5 tsp cumin seeds
  • 3/4 tsp red chilli powder (adjust to taste)
  • 1/2 tsp garam masala
  • 3-4tbsp olive oil
  • Salt to taste
  • 1-2 tbsp fresh lemon juice [adjust to taste ]

How I did it:

  • In a pan, heat up the oil on medium heat.
  • Once heated, temper the oil with cumin seeds and wait for them to crackle.
  • Add the sliced onions to the pan and let the onions saute till transculent.Dont brown them.
  • Next, add the chopped green chilies and ginger julians and cook for 3-4 minutes.
  • Add the peas, red chilli powder, cover the lid and let the peas steam till they are cooked but not mushy.
  • Once tender, open the lid,add salt and garam masala and stir fry on high heat for 5-7 minutes.
  • Remove from heat and add the fresh lime juice and serve warm with masala chai

Masala Chai

Ingredients

  • 1 tea bag per cup (or 1 tsp of black tea leaves/cup)
  • 1 tsp grated ginger
  • 1-2 fresh tulsi leaves [holy basil leaves if available] NOTE:Holy basil is totally different from Thai or Italian basil.
  • 1 cup of water
  • ½ cup of warm milk
  • ¼ tsp chai masala powder
  • sugar to taste

Masala/Spice Mix  [Makes 1 cup masala]

  • 1/4 cup cinnamon sticks, broken into small pieces
  • 2 tbsp cloves
  • 1/4 cups whole black peppercorns
  • 1/4 cups green cardamom
  • 4 twig mace, broken into small pieces
  • 1/2 piece nutmeg, grated
  • 1/2 tablespoon fennel seeds

How I did it

  • Fine grind all the ingredients under the head “Masala/Spice Mix”.Store this spice mix in an air tight container in a dry place.This lasts for 2-3 years.
  • To make the masala chai:In a saucepan, add the water along with ginger and tulsi leaves[if using] and let come to a boil.After 2-3 minutes, add tea bag or tea leaves. Let  brew for 2-3 minutes.Next, add “masala” and milk and let it again come to a boil.Reduce the heat to a low simmer. Simmer for 5 minutes.Strain and serve with sugar (or sweetener).

Enjoy!