Celebrating a Book Birthday with a Special Recipe!

Jan here, announcing a first for me: my first novella!

You can order this book here!

It is such a privilege to be part of this collection from Bethany House along with Leslie Gould and Kate Lloyd! Christmas stories are so much fun to write, and I found that I do love writing novellas. I hope to do more in the future!

My story in this collection is "An Amish Christmas Recipe Box." Ada, a shy girl who loves to bake the items she sells in the family furniture store, has her heart set on Amos, one of her father's employees. The problem? Amos doesn't seem to notice that she exists. Then Ada's outgoing sister comes up with a plan - The Great Cookie Campaign! Even though Rose's plans rarely work the way she thought they would, Ada agrees. Together they come up with four favorite cookie recipes for Ada to make for the furniture store's employees in the weeks between Thanksgiving and Christmas, culminating in a very special recipe for Christmas Eve.

Will the plan work? You'll have to read the book to find out!

But you don't have to wait to find out what Ada's special recipe was, because I'm going to share it with you now. Who knows? Perhaps this will become your family's favorite Christmas cookie!

Jam Thumbprint Cookies

(Ben's Favorite)

Mix together in a small bowl:

1 1/2 cups all-purpose flour

1/4 cup ground almonds, or commercial almond meal

1/2 teaspoon baking powder

1/2 teaspoon salt

Cream together in a medium bowl:

3/4 cup butter, softened (room temperature)

1/2 cup sugar

1 teaspoon vanilla

Beat into the butter/sugar mixture until fluffy:

1 egg

Add the flour mixture to the butter/sugar mixture and mix well.

Form the dough into 1" balls and place on a cookie sheet.

Bake at 350° for twelve minutes, or until the tops of the cookies are no longer shiny.

Remove the cookie sheet from the oven, then quickly and gently press your thumb into each cookie to make a depression. Put a scant 1/2 teaspoon of raspberry jam (or other red jam or jelly) into the depression.

Return the cookie sheet to the oven for another 5 minutes. Let the cookies cool for 5 to 10 minutes, then remove them to a cooling rack.

Makes two dozen.

In other news, we're settling into our new home. By this time next week, we'll be bringing home our new corgi puppy, Jack, and the place will be complete!

There's nothing like preparing for a new puppy!

Jan Drexler spent her childhood dreaming of living in the Wild West and is now thrilled to call the Black Hills of South Dakota her home. When she isn’t writing she spends much of her time satisfying her cross-stitch addiction or hiking and enjoying the Black Hills with her husband of more than thirty-seven years.

Festive Thumbprint Cookies as the Twelve Days of Christmas Treats Continues with More Giveaways!

Holiday greetings from chilly Texas!

Yes, with Christmas only five days away, Texas has been plunged into the deep freeze. Okay, for all of you who live north of the Red River, stop laughing. I know the Texas meaning of cold can differ greatly from yours, however our temperatures tumbled into the teens over the weekend. And I don't care where you live, sixteen degrees is cold!

Of course, Christmas wouldn't be the same without all those twinkling lights. So we decided to take a drive last night to see the Red Tree. The homeowner lights one tree every year but, boy, does he do it in a big way.

Is that not a beautiful site?

However, a couple of houses down, we saw another tree dripping in lights.

Wow!

The only way to top that is with some yummy holiday treats and the cookie I'm going to share with you today is one of my faves.

There are several reasons I love these cookies. First, the dough is buttery, so it has a nice texture. Second, they're coated in pecans and I LOVE pecans. Lastly, the little dollop of jelly is such a festive and delicious addition.

Here's what you'll need for these yummy treats:

1 cup (2 sticks) butter, softened

3/4 cup sugar

2 eggs, separated

1 tsp. almond extract

2 cups all purpose flour

1/4 tsp. salt

1 1/4 tsp ground cinnamon

1 1/4 cup finely chopped pecans

Red currant jelly (if you can't find red currant jelly, seedless raspberry is a good substitute)

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.

Add egg yolks.

And almond extract, 

beating until blended.

Next, combine your flour, salt and cinnamon.

And gradually add to the butter mixture, 

Blending on low speed until fully incorporated.

Cover and chill dough for one hour.

After you've wrapped a few presents or danced to some Christmas tunes,

preheat your oven to 350 degrees.

Shape chilled dough into 1 inch balls.

Lightly beat your egg whites, then dip each ball into the egg white

And roll in pecans.

Place 2 inches apart on ungreased baking sheets.

Now, press your thumb into each cookie to make an indentation.

Bake for 15 minutes.

Cool 1 minute on baking sheets. Press centers again while cookies are still warm.

Fill center of each cookie with jelly.

The red currant jelly really is a nice touch. A little more tart, but still plenty sweet.

Yes, this is the week when holiday baking kicks into high gear. The week that you go through more butter and sugar than the entire rest of the year. But hey, it's Christmas, so why not splurge.

Now it's time for a giveaway.

This week, I'm giving away a copy of 'Tis the Season, a kid-friendly cookbook

AND

a copy of my latest release, Falling for the Hometown Hero.

Because let's face it, heroes are fun no matter what the season.

Don't forget to leave a comment to be entered. Let's talk about Christmas lights. Do you enjoy going out to look at them? What's your preference, colored or clear?

In closing, I'd like to wish each and every one of you a blessed and Christ-filled Christmas.

It's easy to get caught up in all the hoopla of the season, but lest we forget THE REASON for the season.

MERRY CHRISTMAS, Y'ALL!

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.

Festive Thumbprint Cookies

Tonight is my friend Drenda's annual cookie swap. However, the recipe I'm going to share with you today is not what I'm taking. No, our Sunday school class had their Christmas party Saturday night, so it was an opportunity for me to make one of my favorite cookies without worry of eating every single one of them myself.

There are several reasons I love these cookies. First, the dough is buttery, so it has a nice texture. Second, they're coated in pecans and I LOVE pecans. Lastly, the little dollop of jelly is such a festive and delicious addition.

Here's what you'll need for these yummy treats:

1 cup (2 sticks) butter, softened

3/4 cup sugar

2 eggs, separated

1 tsp. almond extract

2 cups all purpose flour

1/4 tsp. salt

1 1/4 tsp ground cinnamon

1 1/4 cup finely chopped pecans

Red currant jelly (if you can't find red currant jelly, seedless raspberry is a good substitute)

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.

Add egg yolks.

And almond extract, 

beating until blended.

Next, combine your flour, salt and cinnamon.

And gradually add to the butter mixture, 

Blending on low speed until fully incorporated.

Cover and chill dough for one hour.

Preheat oven to 350 degrees.

Shape chilled dough into 1 inch balls.

Lightly beat your egg whites, then dip each ball into the egg white

And roll in pecans.

Place 2 inches apart on ungreased baking sheets.

Now, press your thumb into each cookie to make an indentation.

Bake in 350 degree oven for 15 minutes.

Cool 1 minute on baking sheets. Press centers again while cookies are still warm.

Fill center of each cookie with jelly.

I've had this recipe for at least a dozen years, but haven't made them in a few years. In the past, I was never able to find red currant jelly. This year when I went to grocery store, as soon as I lifted my gaze to peruse the plethora of jellies, I spotted a jar of red currant. Go figure. 

I have to say, I do like the flavor. A little more tart, but still plenty sweet.

Hubby loved them, the remaining boy at home loved them... In my world, that's a two thumb's-up. :)

So after a year of feeling overwhelmed, I finished the edits on my June release and turned in my next proposal in November. Then I determined to take off the rest of the year to focus on the holidays and family. Not to mention catch up on the many things I've let go. Funny, I never imagined I'd be quite so busy. But it feels good to finally be able to tick those things I haven't had time for off of my list. 

What has your year been like? Tough? Uneventful? Crazy? How have you handled it?

Thumbprint Cookies and Other Oddities of Life!

Thumbprint cookies have been around as long as I can remember, and that's a pretty long stretch of time!!!!

(note to self, buy more anti-wrinkle cream!!!!!)

Mostly, I'm not a fan. I see them as 'ho-hum' cookies.....

Never jumped on the bandwagon of thumbprint cookie aficionados, until..... oh, until!!!!!

My favorite airbake baking pan disappeared.

Yes, that is the start to this story, and this gives you reason to MOCK ME because it is probably in this house somewhere.... sigh.... but I can't find it.

Enter Beth, stage right.... she gets me a new pan while doing some Christmas shopping and presents it to me and it has a thumbprint cookie recipe on the wrapper from the Food Network....

Now, I don't watch cooking shows, I'd rather write books and mess around with little kids, and make a ginormous mess of my kitchen but this recipe tweaked me....

It's all about ratio in recipes. I look at a recipe and wonder if the ratio is my-kind-of-balance, and this one was.... almost.

But I saw these cookies dipped in almonds and filled with McCutcheon's raspberry jam (because Ruthy didn't make her own jam this summer, MY BAD!!!!)

I was enlightened. It was an epiphany kind of moment, because what if... oh what if????  Wait. I dare not say it. Let's play with pictures and see if my idea works!!!!!

Butter and Jam Thumbprint (Food Network  recipe)

1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 large egg
2/3 cup sugar
1 teaspoon vanilla

(for dipping:)
1 beaten egg white
1 tablespoon water
Whisk these together in small bowl

1 cup crushed almonds
1/4 cup sugar
Mix almonds and sugar in bowl



(Their original recipe called for unsalted butter and less vanilla. I like this version better) 

Mix flour, baking powder and salt in bowl. In mixing bowl, beat butter and sugar together until fluffy... length of time depends on your mixer.

Beat in egg and vanilla until just combined... add in flour mixture by adding half at a time, and just mixing it in... then second half and mix until just blended. This is what gives these butter cookies a melt-in-your-mouth texture to die for!

Form cookie dough into balls about an inch or inch-and-a-half across. Roll cookie balls into egg white, then almonds.

Place on ungreased cookie sheet about 2 inches apart. Make a small "pond" in the cookie with your thumb.... this will level some during baking, so I re-do it once they're out of the oven. Umm, it's a good idea to wait a minute before re-doing the holes because bandaged thumbs are not in style!!!!  :)

Bake in 350 degree oven until just "golding" around the edges, about 10-12 minutes. Cookies will still be light but firming. They'll finish firming during the cooling process.

Some of these are filled with raspberry jam (but sour cherry jam works well, too!)

These two little rascals are filled with raspberry jam and piped chocolate frosting...

And these guys are filled with Hershey's Perfect Chocolate Frosting, one of our favorite family recipes:

This new/old recipe is now a staple in our cookbook of life!