Happy Canada Day! I always get a bit homesick when it comes to Canada Day, but it is the start of a pretty darn good week. Tomorrow is my wedding anniversary and I’m always sure to get fireworks on the 4th down here. Not too shabby. I wanted to bake something Canadian in honour of my homeland. I was really jonesing for a butter tart but honestly I don’t have any butter. So cookies it is!

I dug back out the Laura Secord Canadian Cookbook and saw what was to be had. I had just made strawberry jam so these thimble cookies sounded perfect. What’s pretty neat about them is that they are rolled in nuts. I didn’t bother adding the egg yolk, or egg white to keep the nuts in place, the batter (made with margarine) was sticky enough to keep them stuck.

Thimble Cookie Recipe

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Ingredients

  

• 1/2 cup butter margarine
• 1/3 cup granulated sugar
• 1 egg yolk omit
• 1/2 teaspoon almond flavouring
• 1 cup all purpose flour
• Dip in:
• 1 slightly beaten egg white
• Roll in:
• 1 cup finely chopped nuts

Instructions

 

• Preheat oven to 325˚ F, Grease a baking sheet lightly.
• Cream together, butter (margarine), sugar. Add egg yolk (optional) and flavouring.
• Stir in flour. If necessary, chill dough. Shape into small balls.
• Place about 1 inch apart on prepared baking sheet. Make a depression in center of each
• Bake in 325˚ oven for 5 minutes. Deepen depression, if necessary. Bake an additional 8 to 10 minutes, or until set.
• Cool and fill depressions with jelly or jam.

Notes

Thumbprint cookies, thimble cookies or Swedish tea rings -- by whatever name you know them, it does not influence their tender goodness.
pg 125 The Laura Secord Canadian Cookbook