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Metis thumbprints

21 days of Christmas cookies

Hey there, time traveller!
This article was published 2/12/2010 (2451 days ago), so information in it may no longer be current.

Day 3 of the Free Press's 21 Days of Holiday Cookies features Metis Thumbprints. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.


 101129-Winnipeg Free Press CHristmas COokies......Allison GIlmore tale.


101129-Winnipeg Free Press CHristmas COokies......Allison GIlmore tale.

Ruthie Lepp has been working on perfecting Swedish thumbprint cookies for over 30 years, sometimes with her sisters. (She has 10 sisters, spread around the world.) This festive version combines the sweetness of brown sugar with the tartness of cranberries and is called a Metis Thumbprint in honour of her friend Emma, who just loves them.


Metis Thumbprints

227 g (1 cup) butter, softened

125 ml (1/2 cup) brown sugar

2 ml (1/2 tsp.) vanilla

2 eggs, separated

500 ml (2 cups) flour

250 ml (1 cup) shredded sweetened coconut

Cranberry filling:

500 ml (2 cups) cranberries, fresh or frozen

125 ml (1/2 cup) brown sugar

250 ml (1 cup) water


For filling: Simmer ingredients in heavy-bottomed pot for 5 minutes or so, stirring often, until some berries start to pop and filling starts to thicken. Let cool.

For cookie: Preheat oven to 175C (350F). Cream butter and sugar until light and fluffy. Add egg yolks and vanilla and blend. Add flour and mix just until blended. Roll into small balls, about 2.5 cm (1 in.) in diameter. Roll in beaten egg white and then in coconut. Place on cookie sheet and press thumb into centre to make an indentation and flatten cookie slightly. Fill with 5 ml (scant 1 tsp.) of cranberry filling and bake 10-15 minute until set and golden. Cool on racks.

Are best the day they are made, but can be stored in an airtight container at room temperature for a few days.

Read more by Alison Gillmor / Recipe Swap.


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Updated on Friday, December 3, 2010 at 9:57 AM CST: Amount of flour added.

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