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 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.
Recipe: Oatmeal Thumbprint Cookies with Cassis Jam
Adapted from Cookies & Biscotti
Ingredients
- 1/2 cup butter
- 1/3 cup dark brown sugar
- 3/4 teaspoon vanilla extract
- 1 egg yolk
- 1 cup flour
- 1/8 teaspoon salt
- 1/2 cup quick oats
- cassis jam
Instructions
- Preheat the oven to 350°. 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, salt, and quick oats. Pulse until blended.
- Roll dough into 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. Store in an airtight container, separating the layers with waxed or parchment paper. Can be frozen.
Don’t forget to check out The 12 Days of Christmas Cookies.
Curried Chicken and Apple Salad
Roasted Vegetable Soup with Fresh Oregano
Kale and Mushroom Pizza
Cherry Limeade Recipe – Do It Yourself Better
Remoulade Tartar Sauce
I love blackcurrant jam! I ate it a lot as a kid in England, also drank blackcurrant juice which is very popular in England. Yum, I’m glad you reminded me, I’m going to have to see if I can get some in Germany to make these 🙂
I’ve never tried black current jam, but this has certainly piqued my interest. I’ve just started my holiday baking, so I’ll add this to my list if I can find it in the store. Thanks!
I’ve never had currant jam but they look delicious! Thanks!
ooh yum! I’ve only had black currants in a deli turkey and almond salad before but I can imagine they’d be delectable in a jam!
cassis is still popular in france. 🙂 at least in 2006 and 2008! yum!
Have you tried making these with flax instead of the egg yolk? I may experiment with them today. I don’t have cassis – but I do have a jar of lingonberry jam I found on clearance that might work.
@Eileen, I haven’t tried that yet. Let me know how it turns out!
I have some extra homemade black raspberry jam in my fridge that I was looking for a recipe to use. This sounds like the perfect use for it. Thanks!