Thumbprint Cookies
Buttery, moist and simply delicious. These are great cookies for holiday parties, baby showers, cocktail parties or just have a party so you can make these scrumptious treats! Makes 2 dozen cookies.
Ingredients:
- 1 cup of butter (2 sticks or 8 ounces), room temperature
- 1/2 cup of sugar
- 2 eggs, room temperature
- 1 teaspoon of vanilla extract
- Pinch of salt
- 2 cups of flour
- 3/4 cup of Skylake Ranch Pomegranate Fruit Spread
- Parchment paper
Directions:
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Cream the butter and sugar on high speed for about 3 minutes.
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Separate the eggs. Add the yolks and vanilla extract to the butter mixture.
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Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
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Roll the dough into balls about 1 inch in diameter. Place the balls on parchment lined cookie sheets.
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Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of Skylake Ranch Pomegranate Fruit Spread.
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Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Tip: If you don’t want to use your thumb, (I have big thumbs so the cookies just don’t look as petit as they should) us the bottom of the 1/2 teaspoon. It makes a perfect circle for the fruit spread to go into.
Related Items
Apple Salad
Ingredients:
- 2 apples
- 1/4 cup Pomegranate White Balsamic
- cracked black pepper
- spinach salad mix
Directions:
- Slice 2 apples into matchstick pieces and toss with 1/4 cup Pomegranate White Balsamic and cracked black pepper.
- Serve chilled with more black pepper on the top.
Baked Brie With Fruit Spread
Ingredients
- Brie Wheel (5-7 inches)
- 1/2 cup Skylake Ranch Pomegranate Fruit Spread
Directions
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Preheat oven to 350 degrees F.
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Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
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Before serving let stand for 15 minutes.
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Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Balsamic Asparagus Salad
Ingredients:
- 1 bunch of asparagus
- 1/4 cup Aged Pomegranate Balsamic Vinegar
- 2 tablespoons crumbled parmesan
- fresh cracked black pepper
- sliced prosciutto
Directions:
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Balsamic Beef In Buttermilk Biscuits
Balsamic glazed beef in a flakey golden biscuit. This is a quick recipe and makes a great stormy day dinner. Makes 8 filled biscuits, takes about 30 minutes to make.
Ingredients
- 1 lb. of extra lean ground beef
- 8 large packaged buttermilk biscuits or your favorite homemade recipe
- 1 cup Skylake Ranch Pomegranate Balsamic Grill Sauce
- 1 medium onion, chopped
- 1 Tbs olive oil
- 1 cup shredded cheese
Directions
Biscuits
Pre-heat oven according to biscuit directions.
Prepare 8 large cupcake cups with non-stick spray.
Press the biscuit into a 5 inch round, about 1/4 inch thick and form the biscuit to the cupcake cup, so it creates a bowl for the beef filling. Set aside.
Balsamic Beef
In large skillet heat olive oil on medium heat and add chopped onion. Cook until tender, about 5-8 minutes.
Add ground beef and increase heat to medium high and cook through, about 5-7 minutes.
Add Skylake Ranch Pomegranate Balsamic Grill Sauce, reduce heat to medium and cook 5-7 minutes more until sauce thickens stirring occasionally.
Fill biscuit cups to the top with beef filling and top with shredded cheese.
Bake 10-12 minutes or until biscuits are golden brown. Let stand 5-8 minutes before serving.
