As somebody from a big household, it’s maybe not shocking that I started cooking at a younger age, watching my mom and grandmother put together Lebanese cookies, with aromatic, juicy grapes, and figs to sit up for, even earlier than the savory meal had been served. Meals, and significantly candy issues, is among the most ubiquitous languages of affection, transcending international locations, generations, and dialects. Though we’d not all share the identical early experiences (whereas you could have specialised in shortbread first, for me it was ma’moul), we are able to at all times acknowledge an providing of adoration in a fastidiously adorned cake or a heat batch of cookies straight from the oven.
I battle to consider any candy scents extra evocative of my childhood than that of rose water. This aromatic water is in actual fact a by-product of the distillation of rose petals for his or her important oil, and are used to taste syrups and permeate their delicate aroma via batters and fillings, giving a particular style of the pastry counters and cake stands of the Center East, in addition to the flaky pastries served in properties to mark the tip of a meal. The aroma is so interesting, unique, and has the efficiency to rework the humblest of sponges right into a regal cake, match for essentially the most particular company across the desk.–Salma Hage
For the thumbprint cookies
Stop your display from going darkish
Make the fig jam
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In a medium saucepan, mix the sugar, lemon juice, and crushed mastic. Pour in 1 3/4 cups of water, set over excessive warmth, and convey the combination to a boil. Boil uncovered till the sugar has dissolved and the combination is syrupy, about 8 minutes.
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Add the figs, grapes, rose water, and cardamom seeds to the pan. Carry the combination to a boil once more, then flip all the way down to a mild simmer. Enable to simmer, uncovered, till thick and syrupy, about 25 minutes.
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In the meantime, in a dry skillet over low warmth, gently toast the almonds, stirring sometimes, till they flip a few shades darker (any darker than honey they usually’ve gone too far), 3 to 4 minutes. Tip right into a bowl to chill and cease the cooking instantly.
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As soon as the fig jam is thick and syrupy, stir within the toasted almonds and cook dinner for 3 minutes extra.
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Take away jam from the warmth. When cool, spoon it right into a sterilized 18-ounce (500-ml) jar and canopy with a lid. The jam will preserve for a few months in a lidded jar, and for for much longer within the fridge.
Make the thumbprint cookies
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Within the bowl of a fitted with the paddle attachment, beat the sugar, butter, egg yolk, and orange zest collectively. Add the salt and flour, 1/3 cup (50 g) at a time, till a delicate, pliable dough types.
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Roll dough right into a ball and chill within the fridge for 20 to half-hour.
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Preheat oven to 350°F (180°C).
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Whenever you’re able to assemble, have a digital kitchen scale close by and line a rimmed baking sheet with parchment paper. Weigh out 3/4 ounce (20 g) of the dough (in regards to the measurement of a walnut) and roll it between your palms to kind a ball. Place it on the baking sheet and push down along with your thumb to make an indent within the heart. Spoon in a little bit of the fig jam and repeat with the remaining dough and jam.
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Bake till starting to brown across the edges, 12 to fifteen minutes. Enable to chill on the baking sheet for a couple of minutes earlier than shifting to a wire rack to chill utterly. The cookies will preserve in a sealed container for 3 days.
*What’s mastic gum?
You won’t be conversant in this ingredient and also you’d be forgiven for that. Mastic gum is the resin from the mastic tree, native to the island of Chios in Greece. It’s stated to be the unique chewing gum.
On this recipe, mastic gum provides a stunning woody taste but it surely additionally takes the place of pectin, which is what helps to set jams and jellies. In the event you’ve ever had true Turkish ice cream, you’ll acknowledge the feel that mastic gum provides–firmness with a mild chew.
If the fig jam recipe looks as if a variety of work (since you need cookies NOW), or in case you can’t discover the substances, you’re completely in a position to make use of a store-bought fig jam or any jam you may have available.
Serving: 1 servingEnergy: 126 kcalCarbohydrates: 29 gProtein: 1 gFats: 1 gSaturated Fats: 1 gMonounsaturated Fats: 1 gTrans Fats: 1 gLdl cholesterol: 8 mgSodium: 16 mgFiber: 1 gSugar: 21 g
Diet data is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2021 Salma Hage. Photograph © 2021 Liz and Max Haarala Hamilton. All rights reserved.
Recipe Testers’ Opinions
The perfect half about these pleasant fig jam thumbprint cookies is that superior fig jam recipe. Effectively, possibly I’m exaggerating a bit, the cookie dough is simple to make, delicate, and has a beautiful crumbly texture. The mix of cardamom laced fig jam and the tender buttery cookie is a match made in heaven with a darkish cup of espresso and even higher–espresso.
The fig jam is completely one thing I’ll be going again to with or with out the cookie. It’s a wonderful model of the Lebanese fig jam my grandmother used to make (though she wouldn’t use cardamom). It’s straightforward to make and comes out thick, sticky, and excellent within the cookies, on a chunk of toast, with sharp cheese, or simply on a spoon. In the event you’re not a fan of cardamom (my spouse will not be!) the jam as it’s won’t give you the results you want as you chew on the tasty spice seeds, then I recommend depart it out or substitute it with a few cinnamon sticks or cloves.
These fig jam thumbprint cookies are scrumptious. My solely remorse is that I didn’t make the jam however used a store-bought jam. The figs from my backyard are usually not fairly prepared but however as quickly as they’re, I’ll be testing the fig jam recipe as nicely.
The cookie dough was straightforward to make and simple to work with to form the cookies. I took the time to measure every cookie so the cookies have been very uniform. The orange zest enhances the fig jam very nicely. The cookie dough, just like shortbread, and jam was a very good mixture.
I used to be in a position to make 30 cookies, in order that they have been baked in two batches. I baked the cookies for 12 minutes as we favor a extra crisp cookie, they usually have been browned however not darkish. I went gentle with the jam filling on the primary batch (1/4 tsp), pondering the jam could be runny and unfold with the cookies however that was not the case in any respect. So for the second batch, I added a pleasant dollop of jam (1/2 tsp). We actually loved these cookies, they’re pretty and I’ll be making them once more.
