Saturday, December 22, 2012

cookie calendar - day 22: Oregon hazelnut thumbprints filled with raspberry jam

peanut-butter stuffed chocolate cookies mrs. chan’s pecan ball cookies gingerbread bois lemon meringue pie cookies tuiles d'amandes eggnog shortbread cookies shortbread cookies lime meltaway cookies spiced butter shortbread bites gluten-free gingerbread cookies white chocolate and macadamia cookies bacon vanilla wafer cookies cranberry lime shortbread cookies double chocolate cookies gluten-free chocolate peppermint cookies pizzelles minty Andes peppermint crunch dark chocolate chip cookies dark chocolate sables with sea salt and chili molasses spice cookies pecan linzer cookies coconut macaroons Oregon hazelnut thumbprints filled with raspberry jam

Missy Maki is one busy lady! Not only does she work full-time, she also writes a beautiful food blog AND hosts a weekly radio food talk show.

I met Missy when she answered my call for cookie recipes on Twitter and I'm so glad that she contacted me. She is full of energy and has a warm, energetic, friendly personality that is inspiring, to say the least.

You can listen to her show online or check out previous podcasts here. You can also connect with Missy via:
- her blog: Mrs. Masi Cooks
- Twitter: @missymaki
- Facebook: Simple Kitchen with Missy Maki

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How to describe myself……I am an Oregonian, full time career gal and loving and supportive wife to an amazing man. I am also a Radio Talk Show Host of “Simple Kitchen with Missy Maki” on AM 860 Sundays at 9am where I weave a warm, friendly approach to the intricate world of food and Portland foodies with a LOT of laughs, naturally!

I love cookies that are made from local items.  These cookies are a wonderful treat highlighting the bounty that Oregon has to offer – what better way to celebrate the holidays?



Oregon hazelnut thumbprints filled with raspberry jam
printer-friendly version

(makes 36 cookies)

ingredients:


1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter – softened
2/3 cup sugar
1 egg
1 tsp vanilla
1 cup crushed hazelnuts
Raspberry jam

directions:

Whisk flour, baking powder & Salt together. In another bowl cream the butter and sugar for 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients.

Make 1 inch balls, roll in hazelnuts, then press a thumb into the center of each…not too far in – 2/3 way is enough. Fill the centers with jam but not too much, it will overflow in the cooking process if you overfill and they will not be as pretty.

Bake for 12-15 minutes or until just golden brown. Enjoy!

The recipe and all photos used in this blog post belong to Missy Maki and should not be reprinted without her express permission.

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