Quince Thumbprint Cookies

Recipe Ingredients

		Quince Jam
4		Quinces - peeled, cored,
		And cut into eighths
3 cups	711ml	Water
1 cup	237ml	Dry white wine
1 cup	198g / 7oz	Sugar
1		Vanilla bean - split lengthwise,
		And pulp scraped
		Cookies
1 1/2 cups	297g / 10oz	Softened unsalted butter - (3 sticks)
3/4 cup	148g / 5.2oz	Powdered sugar
1 teaspoon	5ml	Vanilla extract
2 cups	125g / 4.4oz	Flour
1 cup	62g / 2.2oz	Cornstarch
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Finely-ground toasted walnuts

Recipe Instructions

For the Quince Jam: Combine the quinces, water, wine, sugar and vanilla pod and pulp in a saucepan. Cut a round of parchment paper slightly smaller than the opening of the pot and lay it on top of the quince (this will keep the fruit submerged; you can also use a sturdy, heat-proof plate). Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the quince slices are extremely tender and spongy, about 2 hours.

Remove the parchment and mash the quince using either the back of a spoon or a potato masher. Continue to simmer the quince mixture until it looks like jam, about 1 1/2 to 2 hours longer, stirring occasionally. Let cool, discard the vanilla pod, then store in the refrigerator until needed. The jam can keep for several weeks in the refrigerator. Use any leftover on toast and even better on roasted poundcake. (Makes about 2 cups)

For the Cookies: Cream the butter and sugar in the bowl of an electric mixer until smooth and light, about 2 minutes. Beat in the vanilla. Sift in the flour, cornstarch and salt and beat until just incorporated. Fold in the walnuts. Cover the dough and chill for at least 4 hours.

Heat the oven to 325 degrees. Form heaping teaspoonfuls of the cookie dough into balls and place on ungreased baking sheets about 1 inch apart. Using a moistened thumb, press a deep indentation into the center of each cookie. Bake for 13 to 15 minutes, until very lightly golden.

Meanwhile, place the quince jam in a pan and bring it to a simmer over low heat. Just after the cookies have baked, when they are still warm, spoon warm quince jam into each thumbprint. Let them cool completely on racks before serving.

This recipe yields 54 cookies.

Each cookie: 106 calories; 23 mg sodium; 14 mg cholesterol; 7 grams fat; 3 grams saturated fat; 11 grams carbohydrates; 1 gram protein; 1.53 grams fiber.

Source:
The Los Angeles Times, 12-19-2001

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