Incredible Blackberry Thumbprint Cookies

When I got the fennel pollen I knew I wanted that flavor in something unique. I considered a lot of things and decided that it needed to be something simple to make and yet complex in flavor.

These thumbprint cookies fit the bill.

The cookie base is a buttery shortbread and the fennel pollen gives it a delicate anise flavor. There is a crumbly texture which complements the cookie very well. Blackberry jam adds tangy sweetness while white chocolate ganache pulls all the flavors together into one big blast of “WOW!”.

These are a cinch to make. Be sure to use unsalted butter, and a good vanilla. If you like more anise flavor you may want to use about 1/4 tsp. of anise extract in place of some of the vanilla. I think orange marmalade would be good in place of the blackberry, as would a thick fig preserve.

I used the fennel pollen extravagantly because I love the way the little flowers look!

You don’t have to use it like I did, unless of course you want to. The cookies need to bake for about 14 minutes. It seems long but they develop a crumbly shortbread texture which is what you want. I think I would give these as gifts with a nice tin of Earl Grey Cream tea. Perfect for an autumn afternoon!

Incredible Blackberry Thumbprint Cookies

• 1 cup organic unsalted butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• Pinch of kosher salt
• 3 teaspoons fennel pollen
• 1/2 cup blackberry jam, approximately
• 1 recipe white chocolate ganache

Directions:

1. Preheat oven to 350F
2. Cream butter and sugar until well blended.
3. Add vanilla
4. Mix flour, fennel pollen, and salt; mix well
5. Form rounded teaspoonfuls into small balls and place on parchment or silpat lined sheet
6. Press center down with a thimble or thumb
7. Fill the centers with about half a teaspoon of jam
8. Bake for 12-14 minutes in a preheated oven
9. Let cool 10 minutes and remove from pan
10. Cool completely

White Chocolate Ganache

• 6 oz chopped white chocolate
• 3/4 cup heavy cream

Bring cream to a simmer and remove from heat. Stir in chocolate until melted.

Cover the jam centers of the cookies with the white chocolate.

Makes 3 dozen cookies

images:marye audet