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Sorrel Thumbprint Cookies

Sorrel Jelly and Spice Thumbprint Cookies

Course Snack
Cuisine Caribbean
Servings 36
Author Leigh-Ann Martin

Ingredients

Quick Sorrel Jelly

  • 4 cups unsweetened sorrel
  • 3 ½ cups sugar
  • 6 Tbsp. pectin

Spiced Thumbprint Cookies

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 sticks unsalted butter room temperature
  • 2/3 cups sugar
  • 2 egg yolks
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. dark rum
  • 1 Tbsp. browning
  • 1/2 tsp. ground cinnamon
  • 1/2  tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/2 cup sorrel jelly

Preparation

  1. To Make Quick Sorrel Jelly: in a medium-sized saucepan, bring juice to a simmer over medium-high heat. Whisk in the pectin and whisking occasionally, bring to a rolling boil.  Add sugar, whisking until dissolved, about 5 minutes. Cook on high for another 10 to 15 minutes.  Carefully cool the jars with the jelly, cover tightly and allow to cool before storing in the fridge.

  2. To Make Spiced Thumbprint Cookies: Position a rack in the upper third of the oven and a second rack in the lower third, then preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

  3. In a large bowl sift together the flour, baking soda, salt and ground spices; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy.  Add the egg yolks one at a time, then the vanilla extract, rum and browning.  Beat until fully incorporated, about 1 minute.  With the mixer on low, add the flour mixture, and stir until just combined.  Shape the dough into a disc, wrap it in plastic, and chill for at least ½ hour.
  5. Roll the dough into 1-ounce balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small melon baller, make a well in the center of each cookie. Bake, switching the cookies between the upper and lower racks until golden brown, about 15 minutes.
  6. Fill piping bag with the jelly and fill each cookie, being careful not to overfill the wells. Place the cookies back in the oven for 5 minutes.  Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.