Mulling Spice + Orange Marmalade Thumbprint Cookies
I am a full-on coffee geek. If you've spent any amount of time poking around the blog or my instagram, you know this. So any chance I get to smell coffee, drink coffee, have, do or talk about anything remotely related to coffee, Ima do it. That includes creating food pairings to accompany coffee tastings. Tastings are not only a daily occurrence at Starbucks, they're part of the culture to start most meetings, no matter how formal or informal, with a cup of coffee. And I always like to take it a step further by creating a unique food pairing to go with whatever coffee I've picked, usually a Reserve coffee just because I love discovering new, unique and rare coffees. I study the tasting notes and flavor profile of the coffee and create a food pairing that will compliment and enhance the inherent flavors of the coffee.
I created these Mulling Spice Thumbprint Cookies for a recent tasting I did with Starbucks Reserve Christmas 2016. They were so good, I wanted to recreate them and share with you! And if you're able to get your hands on that coffee, I highly recommend it! I like it more than regular Christmas Blend!
UPDATE! I re-shot these cookies and am including them in a #virtualcookieparty2019 hosted by Cosette of Cosette’s Kitchen in honor of cookie season! So fun! Be sure to check out all these other incredible recipes from the other blogger’s participating and follow the hashtag on Instagram too!
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MULLING SPICE + ORANGE MARMALADE THUMBPRINT COOKIES
makes about 24 cookies
2 1/4 c all purpose flour
1 t cinnamon
1/4 t ground cloves
1/4 t ground cardamom
1/2 t salt
1 c butter, room temperature (2 sticks)
1/3 c granulated sugar, plus more for rolling cookies
1/3 c brown sugar, packed
1 egg, room temperature
1 t vanilla extract
zest of 1 orange
1/2 c store-bought orange marmalade
Preheat oven to 375 degrees F. In a medium bowl, whisk together the spices, flour, and salt and set aside. Cream the butter and sugars together in the bowl of an electric or stand mixer. Add in the egg, vanilla, and orange zest and mix again to incorporate. With the mixer on low, slowly add in the dry ingredients until the dough comes together in a ball. Add enough granulated sugar to a small bowl to cover the bottom. Roll dough into 1 inch balls then roll each in the granulated sugar so that it’s coated on all sides. Arrange on a parchment-lined baking tray about an inch apart. Using your thumb, flatten the top of the balls slightly and make a small indent where the jam will go. Bake for about 7 minutes, until just lightly golden. Add about a 1/2 teaspoon dollop of marmalade in each indentation and bake an additional 5-7 or so minutes, until golden brown and marmalade is melted. Allow to cool then transfer to an airtight container to store.
