When it comes to gifts under the tree, I think I morphed into a child as much as my kids, if not worse.. (I 'm officially guilty of tearing open into my secret Santa Gift on Christmas Eve, rather than the next day morning). My gift was from my Secret Santa 'gingerroot' from Hawaii. She is a Food52 superstar, having contributed some timeless classic recipes to their two volume book.
For the past two years, 'Enbe' a graduate student from Tuscon has been instrumental in organizing a wonderful Secret Santa food swap amongst members of the Food52 community. She sends us each a name amongst those who've signed up and we have the privilege of sharing foods (mostly cookies and condiments) and little gifts with someone with whom we've forged a bond online through Amanda Hesser & Merrill Stubbs' unique venture.
I loved each and every thing that gingerroot had so thoughtfully put together in my box. A bag of the biggest & best Macadamia nuts, Native Hawaiian raw honey, chocolate a ginger citrus soap (which my 7 yr old laid claim to and immediately ran off to jump into the shower, just so that he could use it!) , home made cookies which my three yr old went for even before she opened her presents from Santa, and a bottle each of Yellow tomato/pineapple & eggplant preserves. Thank you so much Jenny, for making this holiday season so special!
It was love at first taste with the pineapple preserve. So much so, my head cannot decide on how many things I should use it on . For starters, I made a batch of 'easy peasy' thumbprint shortbread cookies that really showcased this delectable jam. This is also my birthday recipe gift for my Aunt, Lakshmi Ramanathan (Chithi as I call her) who turns a young 60 today.
A shout out is also owed to Perfect purees of Napa Valley for their awesome Caramelized Pineapple concentrate . A tablespoon of this excellent ingredient in the shortbread dough, really highlights the preserves.
Thumbprint shortbread cookies with Yellow tomato & pineapple preserves (makes about 30)
1 cup all purpose flour
1 teaspoon baking powder
1 stick (8 tablespoons) cold unsalted butter
2 tablespoons sugar
1 1/2 tablespoons Caramelized pineapple concentrate ( or 1 tablespoon of orange zest)
1/4 teaspoon kosher salt
Your choice of preserves
Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
Sift together the flour, baking powder, sugar and salt. Cut the butter into small pieces and add to the flour along with the concentrate/ zest. Using your finger tips, gently work the butter into the flour until it resembles coarse breadcrumbs. Bring the dough together into a ball. Using a cookie scoop divide the dough into little spheres of about 1 inch diameter. Place on the baking sheet 2 inches apart from each other, gently press down with a 1/4 tsp measuring spoon to make a little well.
Bake in the oven for 10 minutes (at this time, the cookie would have risen, obliterating the well. remove and press down with the same spoon to make the indentation before turning the sheet around and placing back into the oven for another 10 minutes. Remove and cool for 5 minutes on the sheet before spooning 1/4 teaspoon of the preserves into the wells. Allow to cool completely.
Here's wishing you a fabulous 60th Birthday, Lakshmi Chithi!