Well, the title of this cookbook was perhaps too long for my little blog to handle … the full name is The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. It’s written by Judy Rosenberg, owner of Rosie’s Bakery in Boston, where they “don’t scrimp on the good things.”
Rosie’s has been in business for over thirty years, and currently has five locations in the Boston area.
The cookbook has over 300 recipes, 40 of which have not been published previously. It completely updates and revises two previous Rosie’s cookbooks, adding even more tasty treats, and combining them into one new volume.
Since Judy Rosenberg says her goal at Rosie’s Bakery is “to provide you with luscious indulgences that lift your spirits and reward you for a good week’s work and a lot of self discipline”, I feel a field trip is in order! As soon as I get my hands on this book, I’m going to bake Rosie’s Raspberry Thumbprints (which, yes, bring back memories of my Gram’s baked goodies), and do a side-by-side comparison. Can my cookies measure up to Rosie’s? And what else will I sample when I’m there?!
Here’s the recipe, from a teaser handout I picked up at the NEIBA Fall Conference:
Rosie’s Raspberry Thumbprints (yield: 48 cookies)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup raspberry preserves with seeds
- Sift the flour, baking powder, and salt together into a small bowl.
- Cream the butter and sugar together in a medium-size mixing bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
- Add the dry ingredients and mix on low speed for several seconds. Scrape the bowl, then turn the mixer to high speed and beat until the batter is light and fluffy, about 1 minute.
- Refrigerate the batter in plastic wrap or a covered container for 3 hours.
- Fifteen minutes before baking, preheat the oven to 275′F. Line several baking sheets with parchment paper.
- Measure out rounded tablespoonfuls of dough and roll them into balls with your hands. Place the balls about 1 1/2 inches apart on the prepared baking sheets. Then make a firm indentation in the center of each cookie with your thumb or index finger. Bake the cookies until lightly golden, 25 to 30 minutes. Remove the sheet from the oven and increase the heat to 325′F.
- Place 1/2 teaspoon jam in the center of each cookie and return the sheet to the oven. Bake the cookies just until the jam melts and spreads, about 10 minutes. Let them cool on the baking sheets before eating.
Does that bring up memories for you, too?! Rosie warns us “Do not devour these cookies when they’re hot (hard as it may be to resist) because the jam can burn the roof of your mouth.”
For more Weekend Cooking posts, pop over to Beth Fish Reads, where she gathers cookbook reviews, recipes, food-themed novels and movies … anything remotely foodie qualifies!