highlight yangmei's unique qualities
These thumbprint cookies are a family tradition for Calmei co-founder Charlie Lucero, whose mom, Cindy, originally made them every Christmas with different fruit fillings. The cookies are so good, she said, that she’s been making them throughout the year, these days with the addition of yangmei, which she describes as a cross between a pomegranate and a cherry with “a really complex flavor.” “I think everyone comes away with a different perspective on what it tastes like,” Cindy Lucero said. Because yangmei grows in the summer, she said she thought the fruit would be perfect for the thumbprint filling, as it would “cut the richness of the cookie and make it more summery.” She said she also wanted to preserve yangmei’s unique appearance, pretty color and appealing texture in the cookies. “Luckily, it’s also not too juicy, so it didn’t need to be made into a jam or a jelly to serve as the cookie filling,” she said. “And putting it in fresh didn’t make the cookies soggy, either, which really makes it a versatile fruit in terms of baking.” This season, Lucero said she plans to continue experimenting with yangmei in other recipes, starting with yangmei jam.
thumbprint cookies
Makes 18
1 egg, separated 1/2 cup butter, softened 1/4 cup packed brown sugar
1 cup all-purpose flour 1/2 tsp. vanilla extract 1/4 tsp. salt 1/4 cup chopped pecans 1 cup pitted yangmei
Preheat oven to 300 degrees and line cookie sheets with parchment paper. Cream together egg yolk, butter and brown sugar. Add flour, vanilla and salt, mixing well. Shape dough into balls. Roll in beaten egg white, then pecans. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put yangmei in each thumbprint. Bake for another 8 minutes.
Photo courtesy of Liz Lucero
10
July/August 2020
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