Thursday, December 9, 2010

Curried Chutney Thumbprint cookies

     This recipe was passed on to me by someone who had seen the recipe for thumbprint cookies I posted in November. It is a savoury version, perfect for those holiday gatherings.

Curry Cashew Thumbprints

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Preparation time: 15 minutes.
Cooking time: 20 minutes.
This recipe makes 45 serving(s)

3/4 3/4cup cup(175 ml) (175 mL) unsalted butter, softened
2 2tbsp tbsp(25 ml) (25 mL) granulated sugar
1 1tbsp tbsp(15 ml) (15 mL) mild curry paste
2 2eggeggs, separated
1-3/4 1-3/4cups cups(425 ml) (425 mL) all-purpose flour
1/4 1/4tsp tsp(1 ml) (1 mL) salt
1 1cup cup(250 ml) (250 mL) finely chopped unsalted cashewunsalted cashews
1/3 1/3cup cup(75 ml) (75 mL) mango chutney


In bowl, beat together butter, sugar and curry paste until fluffy; beat in egg yolks, 1 at a time. In small bowl, whisk flour with salt, stir into butter mixture until combined.

In shallow bowl, whisk egg whites until frothy. Place cashews in separate bowl. Roll dough by scant 1 tbsp (15 ml) into balls; roll each in egg whites, then in cashews to coat.

Arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Without cracking dough, gently press finger into centre of each to make well.

Bake in 325°F (160°C) oven until browned on bottoms, 20 minutes. Let cool on pans on racks for 5 minutes, reforming wells if necessary. Transfer to racks; let cool.

Fill each well with about 1/2 tsp (2 ml) chutney.
Source: Canadian Living Holiday Cookbook: Fall 2010

     This recipe is a little different from mine, but I don't see how you couldn't adapt it, just add the curry paste.

     I'm also not sure why the cookies are baked then filled. I think when I try this I will just make my recipe with the substitutions.

     Thanks for sharing, enjoy.

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