I discovered cassis the year I lived in France. I’m not sure what turned me on to it, but it was a very common flavor there at the time. I haven’t been back in 17 years, so I don’t know how times have changed. But, in 1992, tea, jam, sodas, and candies were all commonly offered in cassis flavor.
To English speakers, we’re talking about black currants.
A few months ago I found cassis jam from Switzerland on markdown at my local grocery store. It was being discontinued and offered at a fair price. So, I must confess, I cleared the shelf.
We’ve been enjoying the jam with petit dejeuner. But, I thought that the jam would be delicious on thumbprint cookies. I thought right. I took my traditional-only-really-make-it-at-Christmas thumbprint recipe (from Cookies & Biscotti) and subbed quick oats for the nuts. In this way, I made it nut-free for my girlie.
These are really tasty cookies and they freeze well. Feel free to use your favorite jam to fill them.
Oatmeal Thumbprint Cookies with Cassis Jam
- 1/2 cup butter (1 stick)
- 1/3 cup dark brown sugar
- 3/4 tsp vanilla extract
- 1 egg yolk
- 1 cup unbleached, all-purpose flour
- 1/2 cup rolled oats
- 1/8 tsp salt
- 1/2 cup cassis jam
- Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a food processor, combine butter and brown sugar. Pulse until blended. Add vanilla and egg yolk. Blend until smooth. Add flour, oats, and salt. Pulse until blended.
- Roll dough into 24 walnut-sized balls. Arrange on a baking sheet, about 2 inches apart. Press your thumb into the center of each cookie, making a depression.
- Bake for 10 minutes. Fill depressions with small spoonful of the jam. Bake for another 10 minutes or until golden. Cool the cookies on a wire rack.