THE IDA COOKIE
I recently started to make the Ida cookies for my family and am struck by how lovely and straight-forward they are. Some might say they are just a basic thumbprint cookie (although adhering to the recipe would require a thimble rather than thumb!) However, the ingredient list is simpler than for most modern thumbprint cookies, requiring only butter, sugar, egg yolks, flour, and jelly.
Servings
80-100cookies
Servings
80-100cookies
Ingredients
Instructions
  1. Beat and cream sweet butter and sugar.
  2. Add one egg yolk at a time and beat after each egg yolk is added.
  3. Then add one cup of flour at a time slowly and beat after each one.
  4. Make small balls with the dough and pull a hole in the middle of each with a thimble dipped in flour.
  5. Freeze or chill overnight on cookie sheets.
  6. Allow 1/2 in between each cookie.
  7. Thaw if necessary. Fill holes with your choice of jelly.
  8. Bake for 12-15 minutes in a preheated oven, at 400° - in the lower half of the oven (one sheet at a time). TIP: If you use a cushioned cookie sheet, bake the cookies for 2 minutes longer.
  9. Check on the cookies earlier to make sure that they are not burning. It should be light brown in color.
  10. After cooling the cookies for 5 minutes, remove with a blunt end knife and place on racks to cool.
  11. Sprinkle with a touch of powdered sugar, if you desire.