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Old JOY Favorites You Want To See Again
Submitted by meg
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In the ongoing process of improving and updating the book, we are forced to make hard choices about which recipes stay and which ones go. Are there any JOY recipes that you would like to see added back into the next edition? Tell us about them and why you would like us to bring them back.
Revive Almond Thumbprint cookies
Love the 75th Anniversary edition (although the binding problems continue. . . .). We were careful to copy the Almond Thumbprint (reduced fat) recipe from the previous edition and paste it into the back. It's tasty, lower in fat, and fun to make. The recipe quantity is moderate - a favor to those of us whose husbands eat the entire batch within 48 hours.
Almond Thumbprint Cookies
We'll test this recipe and see what we think. It sounds like a worthy recipe for inclusion in the next edition. Sorry about the binding issues. With a book as big as JOY, it's almost impossible to find a binding solution that's within the realm of affordability. I guess we could do what Julia Child did and divide the book in two to make it more manageable, but that strategy has its own problems.
Thank you so much for your feedback. We love knowing what you think!
Almond Thumbprint Cookies
I too loved this recipe, but no longer have it. Will you publish it online or do I need to wait & see if you include it in the next edition? Thank you.
Almond Thumbprint Cookies
I too loved this recipe, but no longer have it. Will you publish it online or do I need to wait & see if you include it in the next edition? Thank you.
Almond Thumbprint Cookies
Here ya go!
Almond Thumbprint Cookies
Makes abaout 3 1/2 dozen 1 3/4-inch cookies
These cookies contain only about 2 grams of fat apiece, and are festive enough for a tea table. Be sure to use thick, seedless jam or preserves, not jelly, so the filling will not be runny.
Position a rack in the center of the oven. Preheat the oven to 375F. Grease cookie sheets.
Whisk together thoroughly:
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Beat on medium speed until well blended:
3 1/2 tablespoons unsalted butter, softened
3 tablespoons corn or canola oil
1 tablespoon light corn syrup
1/2 cup sugar
1 large egg
1/4 teaspoon finely grated lemon zest
2 1/2 teaspoons vanilla
1/4 teaspoon almond extract
Stir the flour mixture into the egg mixture just until combined. With lightly greased hands, pull off pieces of the dough and roll between your palms into 3/4-inch balls; do not make them larger, as the cookies should be small and will puff and spread a bit during baking. Space the balls about 2 inches apart on the sheets. With your thumb, press down the center of each ball to make a large, deep well. Fill the wells with:
About 2/3 cup seedless fruit jam or preserves, such as cherry, apricot, damson plum, or raspberry
Very lightly sprinkle the tops of the cookies with:
2 to 3 tablespoons chopped sliced blanched or unblanched almonds
Bake, 1 sheet at a time, until the tops are just barely tinged with brown, 6 to 9 minutes. Remove the sheets to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.
Ginger syrup
Website www.pamperedchef.biz/janetsanford
I swear that I saw the recipe for ginger syrup for making ginger ale in the Joy cookbook. But I can't find it.
Ginger Syrup
I'll do some research, although I don't recall a ginger syrup recipe in JOY. However, that's definitely something we would want to add. In fact, just a few days ago we made a ginger syrup when experimenting with a cocktail recipe.
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