It has been hard to pick a favorite this week. David picked the salted caramel bars as his favorite, but I think it’s a tie between the molasses spice cookies and these gems. The hint of rosemary in the shortbread cookie is a beautiful match for the vibrant flavor of the clementine curd. Speaking of vibrant, these cookies are much prettier in person. They are not the day glo yellow that they appear to be in the pictures. I couldn’t even edit the photos much without the color appearing even more unnatural. Just take my word for it, they are beautiful golden yellow, like a farm-raised chicken egg yolk. I have to say, the quality of light in my kitchen this month has been rather dim. With the Midwestern winter at hand it’s cloudy during the day and dark at 5, which effects the quality of light in the photos. But enough on that, these delicious cookies are a fantastic end to Treat Week on The Ruby Spoon. I hope you enjoyed it!
½ tsp clementine zest
1 large egg
2 large egg yolks
½ cup clementine juice
1 tablespoon lemon juice
1 tsp cornstarch
½ cup granulated sugar
¼ cup (½ stick) cold unsalted butter, cut into 4 pieces
Rosemary Thumbprint Cookies
2 cups all-purpose flour
¾ tsp salt
2 tsp dried rosemary, crushed with a mortar and pestle or in a Ziploc with a rolling pin
1 cup (2 sticks) unsalted butter
6 tablespoons confectioner’s sugar
1 tablespoon honey
1 tsp vanilla extract
white sanding sugar (I just used granulated)
Cover the zest with plastic wrap and set aside. In a bowl beat egg and yolks together. In a small saucepan whisk together sugar and cornstarch. Add clementine juice and lemon juice and whisk over medium heat until warm, about 2 minutes. Slowly add beaten eggs, whisking constantly. Add butter 1 tablespoon at a time, whisking vigorously until melted before adding more; mixture will begin to thicken. Continue whisking until mixture is quite thick, about 7-10 minutes. Another way to tell if the curd is done is if it registers 170 on an instant-read thermometer, or if a rubber spatula leaves a clear trail in the bottom of the saucepan (which quickly disappears). If the curd continues to cook after this point, it will becomes too thick and gelatinous, and a spatula will leave a wide, clear trail. Transfer the curd to a bowl set over an ice bath and stir occasionally until completely cool. Whisk in the clementine zest. Place plastic wrap directly over the surface of the curd and store in the refrigerator up to 1 week.
Heat the oven to 350. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, salt and rosemary; set aside.
Using an electric mixer, cream butter, confectioner’s sugar and honey until light, 2 minutes. Mix in vanilla. Gradually add flour mixture and combine until a smooth dough forms.
Form dough into 1-inch balls; roll in sugar and place 2 inches apart on baking sheets. Press your thumb or finger into the center to create and indentation; chill cookies until firm, 15 minutes. Bake until cooked through, 10-12 minutes. Using a ½ teaspoon measuring spoon, gently press hot cookie centers to re-form indentations. Transfer the cookies to a cooling rack to cool completely. Fill each indentation with ½ teaspoon clementine curd. Refrigerate in an airtight container for up to a week.