19
Mar
BOLA granola THUMBPRINT COOKIES by Michèle Miller
BOLA granola Thumbprint Cookies
Process until finely ground and then set aside: 1 cup BOLA granola Barely Sweet Cream: 1/2 cup butter with 1/3 cup brown sugar and 2T white sugar ** if you are using Original BOLA granola, leave out the white sugar ** When well combined, add 2 egg yolks at a time, scraping down between additions Beat in: 1 cup ground BOLA granola, 1 cup sifted all-purpose flour and a pinch of salt until blended. Divide dough into lengths of saran wrap or baking paper to form 2 round tubes, 1-2″ across by rolling with your palms Process until coarsely chopped an additional 1/2 cup or so of BOLA granola. Roll the dough in the crunched BOLA granola until the outside of the tubes is well coated. Wrap in saran or waxed paper to refrigerate until firm. Cut across the rolls into 1/2″ slices and refrigerate again. Press an indentation into the center of each round to receive a dot of your favorite jam or jelly. I used cherry! Refrigerate again while the oven preheats to 350 degrees and then bake for 15-20 minutes, turning the trays as necessary. Let cool and stock the cookie jar.Please follow and like us:
