Thimbles Food

THIMBLE COOKIES

Steps:

• Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
• When you're ready to bake, heat the oven to 350 degrees F.
• On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
• Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
• Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
• Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat.
• Add the onions and cook for 1 minute.
• Add the mushrooms and 1 teaspoon of the salt.
• Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
• Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat.
• Stir in remaining salt.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta and add it into the mushrooms, Marsala and onions.
• Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
• Stir in the parsley and pepper.
• Transfer to a serving bowl and serve.

THIMBLE COOKIES (CHRISTMAS COOKIES)

Steps:

• Mix flour and sugar together; add vanilla, egg yolks and butter.
• Mix well; roll into a large ball.
• Save the egg whites in a small bowl.
• Crush the walnuts as fine as you can.
• Roll dough into small balls (about a heaping tablespoon full.
• Roll these small balls in the egg whites.
• Then roll them in the crushed walnuts.
• Place on greased cookie sheet.
• Poke a hole in the middle about half way through with a thimble, or something around the same size.
• Place in the oven at 350°F for 7 minutes, then repoke the hole.
• Place back in the oven for 7 more minutes or until golden brown.
• Then fill in the hole with jam or jelly.
• Let cool.