The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book

by Judy Rosenberg

Paperback, 418 pages, Workman Pub Co, List Price: $15.95 | purchase

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Title
The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book
Author
Judy Rosenberg

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NPR Summary

Celebrated Boston baker Judy Rosenberg shares 300 recipes for seriously delicious desserts.

Read an excerpt of this book

Also by Judy Rosenberg

Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Recipe: 'Rosie's Raspberry Thumbprints'

This butter cookie with its dollop of jam in the middle echoes something in nearly everyone's past: a grandmother or aunt who served them when you visited, a neighborhood bakery that sold them by the pound, or a roommate's relative who sent them during exam week, bless all their hearts. With this classic recipe, you can carry on the tradition. Do not devour these cookies when they're hot (hard as it may be to resist) because the jam can burn the roof of your mouth.

Makes 48 cookies

Ingredients

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup sugar

1/2 cup raspberry preserves with seeds

Sift the flour, baking powder, and salt together into a small bowl.

Cream the butter and sugar together in a medium-size mixing bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

Add the dry ingredients and mix on low speed for several seconds. Scrape the bowl, then turn the mixer to high speed and beat until the batter is light and fluffy, about 1 minute.

Refrigerate the batter in plastic wrap or a covered container for 3 hours.

Fifteen minutes before baking, preheat the oven to 275F. Line several baking sheets with parchment paper.

Measure out rounded teaspoonfuls of dough and roll them into balls with your hands. Place the balls about 1K inches apart on the prepared baking sheets. Then make a firm indentation in the center of each cookie with your thumb or index finger. Bake the cookies until lightly golden, 25 to 30 minutes. Remove the sheet from the oven and increase the heat to 325F.

Place 1/2 teaspoon jam in the center of each cookie and return the sheet to the oven. Bake the cookies just until the jam melts and spreads, about 10 minutes. Let them cool on the baking sheets before eating.

From The Rosie's Bakery All-Butter Cream-Filled Sugar-Packed Baking Book by Judy Rosenberg. Copyright 2011 by Judy Rosenberg. Reprinted with permission of Workman Publishing Company.