BRUSH
Keeping It Clean

Back to school means back to the kitchen and the oven for the Cookie Lady. The cookie we are sending out to you this month has been a family favorite since Dr. M. and I were in college.

We wish all of our Jewish friends a happy, healthy and sweet New Year 5775.

Please read the whole recipe and the notes at the end before you begin.

Prepare the eggs

Prepare three hard-boiled egg yolks:

• 3 large eggs

In a medium-sized, uncovered pot, use enough cold water to cover the eggs, then set over medium-high heat to bring the water to a boil. Once the water boils, turn off the heat, cover the pot, and allow the pot to sit for 15 minutes. Remove the eggs to a separate bowl with cold water and ice cubes to stop the cooking. Crack (but do not remove) the eggshells, then allow the eggs to sit until cold. Once the eggs are cold, remove the shells. Separate the yolks from the whites (you will not need the whites for this recipe, but can enjoy them as a "cook's treat" low calorie snack). Mash the three yolks and set aside.

Prepare the cookie dough

Cook on medium heat until thickened:

• ½ c. seedless raspberry jam

Combine in the bowl of a mixer:

• ½ c. (1 stick) unsalted butter, softened
• ¾ c. sugar

Beat until fluffy, about 5 minutes, then add:

• the 3 mashed yolks
• 1½ tsp. vanilla extract

Combine on waxed paper:

• 2½ c. all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt

Add flour mixture to the butter mixture. At this point you can cover and chill the dough, but it is not a requirement. Form dough into small balls, about ¾ inch. Press a hole in the center, fill with cooled jam.

Place cookies on parchment lined cookie sheets; leave about 2 inches between cookies. Bake at 375° between 8 and 15 minutes, depending on your oven and the size of the cookies.

Cool 2 minutes on the cookie sheet, then remove to wire rack to cool completely.

Serves: one nostalgic and hungry orthodontist, plus an office full of equally hungry siblings waiting for their brothers and sisters to be done with their appointments.

Notes:

1. If the dough seems too dry, just add some orange juice to the bowl until it comes together.
2. Cookie Lady makes very small cookies, you may have noticed, so the cookies take less time in the oven. Really monitor your first batch, and then set the timer accordingly for your remaining cookies.
3. The Cookie Lady says: All the recipes I have ever seen call these "Thumbprint" cookies, and they spoon the jelly filling just before serving. I think that is way too much work when you are serving cookies. By taking the time at the beginning of the recipe to cook the jam down, as the cookies bake, the jam "jellies" and becomes almost dry to the touch. The result: no sticky mess on the cookie tin or on the serving platter.
4. Instead of using your thumb, the Cookie Lady recommends using the end of a chopstick or small spoon to make the well for the jam.

A Cookie Lady Recipe