Classic vs Healthy Thumbprint Jam Cookies

I’m thinking about making Thumbprint Jam Cookies for Christmas this year, a cookie we never made in my family. After a test run of making Healthy Jam Thumbprint Cookies this evening, I plan to go with the Classic Thumbprint Jam Cookie recipe. The healthy recipe is tasty enough to eat (I ate 6 cookies for dinner), but its texture isn’t exactly right to satisfy my (and likely your) cookie craving. It’s like eating a protein bar instead of a candy bar, which doesn’t quite cut it! I’ll give you both recipes, and you can try each one to see if you agree with me.

Healthy Thumbprint Jam Cookies

1 1/2 cups oatmeal, ground into a fine  powder

1/2 cup almonds, ground into a powder

3 tbs applesauce

1 large ripe banana, mashed

1 teaspoon vanilla extract

a squirt of honey (about a tablespoon)

Pinch of salt

1/4 cup of all-purpose flour

1/4 cup low-sugar fruit jam (like raspberry or strawberry)

Directions:

1) With a fork, incorporate the 1st 7 ingredients together in a mixing bowl.

2) I used the all-purpose flour to make the cookie dough less sticky and easier to handle by sprinkling it on the dough and my hands as I formed 1 tablespoon of the dough into balls.

3) Flatten the balls of dough and place them on parchment paper on a cookie sheet, then press an indentation (a well) into the dough with your thumb.

4) Fill each well with about 1/2 teaspoon of jam.

5) Bake at 350 degrees F for 15-20 minutes. Let cool before eating.

These aren’t terrible cookies to eat, but they aren’t the best in texture. The banana makes them sweet enough, but a lack of butter leaves the texture wanting, except perhaps for an unwavering Health Nut. A Health Nut who buys those very dense $7 chewy protein bars. They do not taste like candy bars, readers. Some folks have forgotten how great candy bars taste! Gee, I digress.

Classic Thumbprint Jam Cookies

Ingredients:

3 cups all-purpose flour

1 cup butter, softened
2/3 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract

1/4 teaspoon almond extract

Pinch of salt

1/3 cup strawberry or raspberry preserves

Directions:

1) With a fork, incorporate the first 6 ingredients. I’ll save 1/4 cup of the all-purpose flour to sprinkle on the dough and my hands while forming the balls of cookies. If necessary, refrigerate the dough to make it easier to handle.

2) After forming the balls (about a tablespoon of dough each), flatten and place them on parchment paper on a cookie sheet. Use your thumb to form a well into each cookie.

3) Fill the wells with about 1/2 teaspoon of preserves.

4) Bake at 350 degrees F for 11 - 15 minutes. Cool before eating.

A classic Thumbprint Cookie is a shortbread cookie with a well filled with jam. The most satisfying shortbread cookies are soft to bite into, yet crunchy. I plan to get wild and crazy by rolling them in vanilla sugar before baking for a sweet and rich vanilla flavor.

Visions of sugar, butter, and vanilla dancing in our heads and on our tongues sound like the perfect Christmas cookie, don’t you agree?

You may also enjoy:

Scottish Shortbread

Mini Pecan Pies A/K/A Tassies

Digestive Biscuits vs Marie Biscuits

Pecans, Pudding and Cream Cheese, Oh My!

3 Mustard Chicken For Dinner With Mendel Bread For Dessert

Photo: Butter Your Biscuit: Click the photos for each blog’s recipe.

I was served a delicious 3 Mustard Chicken dinner by a friend, which I’m too lazy to make without a few tweaks. I don’t aim to buy 3 different mustards for one chicken dish to complicate its preparation! First, I’ll list the original ingredients, my friend’s recipe:

3 Mustard Chicken

Ingredients:

4 boneless, skinless chicken breasts
3 tbsp Dijon mustard
3 tbsp whole grain mustard
2 tbsp hot-honey mustard
1 to 2 tbsp honey (adjust to taste)
2 tbsp extra virgin olive oil
2 tbsp chicken stock
Salt and freshly ground black pepper

Next: The 3 Mustard Chicken Dinner with Debra’s tweaks:

Photo: Sandra Valvassori

4 boneless, skinless chicken breasts
8 tbsp of any mustard - I have Dijon and yellow mustard. (Sometimes I buy spicy brown or whole grain, but didn’t for this.)
1 tbsp honey

1 cup water (I like sauce!)
1 large chicken bouillon

2 minced garlic cloves

1 medium onion, sliced

1 teaspoon of either dried rosemary or thyme (Both are tasty on chicken and look pretty. I used rosemary.)

1/4 teaspoon of red pepper flakes

Salt and pepper to sprinkle on the raw chicken breasts

A pad of butter to grease the pan

A sprinkle of dried parsley after it was plated

Directions:

1) Salt and pepper both sides of the chicken.

2) Whisk together the mustard, water, chicken bouillon, honey,  garlic, and spices in a bowl into a smooth sauce.

3) Butter a baking dish. Lay onion slices on the baking sheet, and arrange the chicken breasts on top. Alternately you can cook it in a 12” chef’s skillet on a stovetop, covered with a lid.

4) Pour the mustard-honey sauce over the chicken breasts, fully coating each piece.

5) Bake in a preheated 400°F oven for 30 minutes or until the chicken breasts are white and tender. Alternately, simmer at midium-low on top of your stove until the chicken is fully cooked.

Photo: The CookieRookie

Let the chicken rest for at least 5 minutes before serving. Slice the chicken breasts and pour a good amount of sauce over them. Serve with potatoes and vegetables of your choice.

While hot-honey mustard is delicious and I love it, I don’t think you need to buy it for a chicken dish when you use mustard, honey, and red pepper flakes as ingredients. As noted, this dish can also be cooked in a 12” skillet on a stovetop. Steel or cast-iron skillets heat up hot and cook evenly, grilling to perfection. Drizzled in honey-mustard sauce, I bought 3 very large chicken breasts and sliced them to serve on a platter. The chicken breasts get so tender, and the sauce tastes amazing! This may the way I make chicken from now on. The dish works equally well with chicken thighs for dark meat lovers.

Mine on the stovetop

I have no idea who created this scrumptious recipe, as it's floating around the internet on all forms of social media. The finished mustard chicken from the 3 cooks I’m featuring on my blog looks amazing! Click the identifying photos to go to their blogs to compare their recipes. Making this recipe our own leads down the same road to deliciousness!

🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽

What a fabulous melting pot New York City is! Inspired by my Jewish friends and neighbors who’ll celebrate Yom Kippur soon, here is a simple dessert for tea(s), or when you make this mustard chicken dinner for friends. It can be made days ahead of the dinner:

 Mandel Bread is a traditional Jewish biscotti-type cookie. It is short for mandelbrot, which means almond bread. Dry, not overly sweet, like Scottish shortbread, but a different tasting cookie.

Ingredients:

3 cups all-purpose flour

From Sparks Kitchen

1 1/2 tsp baking powder

a pinch of salt

1/2 cup white sugar

1 tsp cinnamon - Traditionally, the finished rectangular cookies are rolled in cinnamon sugar, but I toss the cinnamon into the batter.)

1/2 cup vegetable oil

3 large eggs

2 tsp almond extract

1/2 cup of nuts (any, chopped almonds or walnuts or pecans)

Directions:

1) Using a fork, mix the dry ingredients in one mixing bowl.

2) With a fork, mix the wet ingredients in a 2nd mixing bowl.

3) Incorporate the wet and dry ingredients. Fold in the nuts, and refrigerate for 2 hours. This prevents the dough from spreading out.

4) On a buttered baking sheet or long baking pan, shape and the dough into a long, flat, even log and bake at 350 degrees F for 25 - 30 minutes, until it is lightly browned.

5) Cool the finished cookies for 15 minutes (so they don’t fall apart), then cut into rectangles, squares, or diagonals. You do you! These cookies go back onto the baking sheet for a 2nd baking at 25o degrees F for another 20 minutes. Remove and cool. I do not roll them in cinnamon sugar because I don’t want them sweeter or the mess of sugar falling off the cookies, nor do I relish getting my fingers mucked up. Avoid messes and extra dishes to wash by not creating situations for the messes to occur! 

Sparks Kitchen has ultra-fancy Mendel bread stacks that can be ordered for pickup, delivery, or shipping. Even easier, and there’s no shame in buying the cookies! We can do both at different times, right?😋

You may also enjoy:

All Beef Salisbury Steak

Spicy Shrimp With Artichoke

Top Round London Broil Steak

Stove Top Roast Chicken With Gravy

A Sprinkle of Nutmeg

Photo: Williams Sonoma - Peugeot nutmeg grinder

Nutmeg is a spice made by grinding the seed of the nutmeg (or Myristica fragrans) tree into a powder. I have a nutmeg grinder to do the job. The spice adds a warm, nutty flavor to both sweet and savory dishes. It’s also fragrant, and a sprinkle goes a long way.

Eating nutmeg has many health benefits, and yet too much of a good thing is dangerous! Never consume more than a pinch up to 1/2 teaspoon of nutmeg. Over 5 grams (which is 1 to 2 nutmegs) is toxic.

As it happens, nutmeg is a potent spice. It is packed with antioxidants and anti-inflammatory compounds. The rich flavonoids, cyanidins, and essential oil in nutmeg protect our cells from stressful oxidation and harmful free radicals. Nutmeg also contains myristicin and eugenol, which block enzymes responsible for chronic inflammation. A pinch of ground nutmeg reduces bloating and treats diarrhea. Spinkled in warm milk or tea, nutmeg promotes better sleep. The essential oil of nutmeg, made into a mouthwash, fights oral bacteria to protect our teeth and gums and treats bad breath. Animal studies have shown that nutmeg lowers cholesterol and triglyceride levels. Its potassium content regulates blood pressure and improves circulation. The analgesic properties in nutmeg can help to ease muscle, menstrual, and arthritic pain.

My family uses ground nutmeg to flavor our stews, soups, vegetables, eggs, rice pudding, and some of our baked cakes and cookies. We tend to use spices like nutmeg to reduce our reliance on salt or sugar to flavor our food.

Sprinkling nutmeg on your food regularly will not only boost its taste, but also your health!

You may also enjoy:

9 Tips To Curb Hunger

Jamie Oliver’s Food Revolution

The World’s Healthiest Cuisines

Dietitians Say These 9 Are Better Than Protein Bars

Greek Yogurt Reese’s Cups

Both photos: Instagram here

I've been making my own version of Reese’s Peanut Butter Cups for years, sometimes for Christmas. I have never actually made cups, but I spread my mixture of peanut butter, eggs, and sugar onto a cookie sheet, bake it, top it with a melted block of chocolate, and then cut it into squares to eat. Delicious, here’s that recipe. 

There’s an entirely new recipe floating around the internet that I recently tried. Per serving, it has more grams of protein, no sugar or eggs, requires no baking, so it's faster and easier to make ... the reason I wanted to try it. There are too many uploads of the recipe to know who originated it ... and I tweaked the ingredients myself to improve it. Many of the posters use powdered peanut butter and protein powder, which I do not stock. A few add maple syrup. I think it's tasty without additional sweeteners. Another change I make is adding a tad of milk to the melted chocolate because after the chocolate melts, it re-hardens during the refrigeration stage, and you don’t get an even amount of chocolate with each bite. Making a chocolate ganache spreads more evenly and maintains its consistency as a chocolate topping. So the following is my version of the recipe, which is ultra satisfying:

Greek Yogurt Reese’s Cups

Ingredients:

2 cups of plain Greek yogurt

4 tablespoons of crunchy peanut butter

1/4 cup of dark chocolate chips (or any chocolate you have)

1 tablespoon of milk, then add drops if needed

Optional: Sugar, dark bown sugar, honey, or maple syrup to taste. I omitted the sweetener.

Directions:

1) Soften the peanut butter in a microwave, then stir the Greek yogurt into it. If you buy peanut butter powder and/or protein powder, feel free to use them, but the recipe also works with just peanut butter. Add sweetner if using it. Pour into 2 dessert dishes.

2) In a separate bowl, combine your chocolate and milk and toss into a microwave to melt, then stir to make a ganache and spread over your 1st yogurt peanut butter mixture.

3) Refrigerate for 30 minutes or longer. Makes two 1-cup servings.

This recipe is good for eating a healthy sweet as a lunch, which is how I ate it. There are days I don’t want a lot of lunch or a fussy lunch with a lot of cleanup, so this recipe is a keeper. Try it too if you wish!

You may also enjoy:

Chocolate No Bake Cookies

Chocolate Peanut Butter Toffee

The Goodness Of Peanut Butter

Chocolate Peanut Butter Toffee

Meet Your New Friends: Legumes

9 Tips To Curb Hunger

As we age, it gets tougher to maintain the slender bodies of our youth. I do the best I can, but with each decade of life, I have accumulated a few extra pounds. Our metabolism slows, making it easier to put on weight and harder to shed those pounds.

A woman I went to school with rides bicycles for miles and miles and miles to burn calories, and only eats one meal a day. I’ve known daily joggers, too, but I don’t have the time or desire for hours and hours and hours of exercise. Walking 20 blocks or riding a stationary bike for 30 minutes is what I can sustain.

I’ll accept the inevitability of a few extra pounds, and yet I won’t let myself go completely; therefore, I must eat less food. Moreover, I also don’t wish to rely on drugs to suppress my hunger. So how do I control my appetite?

Here’s what I do to maintain a healthy body weight by curbing hunger:

1) Eat enough protein in each meal -- 30 grams or higher.

2) Drink a cup of skim milk with dinner. It keeps me full longer. 

3) Mostly eat 3 meals a day. If not hungry for breakfast or lunch, I may skip one of them, but usually I do eat a modest breakfast and lunch, and a dinner containing a protein, a starch, and vegetables. Another friend of mine only eats 2 meals a day, but usually I need 3 meals, and a small snack at night.

4) When hunger strikes in between meals, I see if drinking hot coffee or tea with skim milk quells my hunger pangs. Lately, I’m also trying Haymaker's Punch in between meals.

5) If all else fails, I’ll eat 1 or 2 pieces of fruit -- an apple, orange, pear, or banana, which I consider free food on days I’m hungrier. A carrot, celery stalks, bites of leftover cooked butternut squash or green beans, 5 - 10 almonds or walnuts, or a few Saltine crackers sometimes work as after-dinner snacks.

I cut up fruit and top it with nuts.

6) I avoid processed food and eat real food. It tastes better and is more filling.

7) I limit how often I eat carbs per day and usually save them for dinner. Eating lots of carbs a day only whets my appetite, yet doesn’t stifle my hunger.

8) I never eat sweets mindlessly anymore. Sweets are always a planned treat, like birthday cake, Christmas cookies, or Halloween candy. Sugar isn’t healthy for anybody. Especially as we age, we must limit our intake of sugar for health and weight reasons. As it turns out, the less sugar we eat, the less we crave. Outside of planned treats, I’ll only take 2 bites of a sweet.

9) Avoid lunch clubs with overweight people. Meet for coffee, walks in the park, or to discuss books. Don’t surround yourself with folks who live to eat often at pricy restaurants, but with people who eat to live and have healthier ways of socializing. Such meals are too rich and high in calories. You’d be wasting your time and money by not indulging when restaurant-hopping. Don’t put yourself in a position where it’s a mainstay activity instead of a special occasion like a family birthday or anniversary. It also helps to have a small, contained family, in lieu of 10 siblings.😛

I wish it weren’t so, but our metabolism changes, and so must what, how much, and when we eat. It’s a shame we have to put so much thought into eating, isn’t it? Unfortunately, we do!😣 

How do you control your appetite to maintain an acceptable (if not your youthful) weight?

You may also enjoy:

Go On A Skin Diet

The Atlantic Diet Explained

Do-It-Yourself Meal Plans Are Cheaper

Know Your Body Mass Index This Holiday Season

Merry Christmas In New York City 2025

All around Manhattan the Christmas trees are up, and the brownstones are decorated. Below is a festive one on the Upper East Side.

In my kitchen, the cookies are baked. This year, I made Springerle (I do not have the molds!), Czechoslovakian cookies, Scottish Shortbread and Gingerbread cookies. We are ready to have Christmas teas with visitors!

Many of my friends are off to midnight Mass, but my senior Mother and I will watch the 1st American Pope say Mass on tv. Over the years, Mom and I have spent Christmases both together and apart.

By phone, I've had lovely catch-up chats with 4 friends today.

I hear many poor people are suffering with the flu. Mom and I got our flu, RSV, and the latest Covid vaccines in October, 2025. Thank heaven for shots! Get your up-to-date vaccines, dear readers, from your doctors or local pharmacies! No need to be sick unnecessarily.

Adoration of the Shepherds by Jacob van Oost (1603–1671), a Flemish Baroque painter

We wish everyone near and far a Merry Christmas!🐑🐪

You may also enjoy:

It’s A Manhattan Christmas

The Twelve Days Of Christmas

It’s Nearly Christmas: Come Travel With Me

The Rockettes And The Radio City Christmas Spectacular

Have You Heard Of Haymaker’s Punch?

Photos: iStock

Haymaker’s Punch is a homemade hydration drink familiar to Colonial Americans that throughout the years farmers continued to drink during long hot days of working out in their fields. Also called Switchel, its benefits in addition to hydration are electrolyte balance, aiding digestion, boosting antioxidants, probiotics, and energy, plus managing blood sugar. It’s easy enough to make:

Haymakers Punch

Ingredients:

4 cups of ice cold water

3 tablespoons apple cider vinegar (I think organic has a better taste, so I’ve switched.)

1 tablespoon lemon juice

1 teaspoon dried ginger (or juice)

3 tablespoons of sweetener - Use honey, dark brown sugar; or Stevia to taste, i.e., whatever you like.

Optional: Sparkling water to top it off. Try 1 to 3 parts.

Directions:

Toss all the ingredients into a pitcher. Mix thoroughly and chill for a couple of hours for flavors to marry (as chefs say) before serving.

The Old Farmer’s Almanac recipe of Haymarker’s Punch is here. More old-fashioned natural hydration drinks are here.

Cocktail: FC-here

So I tried it. Although I don’t dislike it, I think it’s an acquired taste. For such as old drink that goes back 250+ years, it’s new to me! 

Healthier than soda, better tasting than lemon and hot water or vinegar and water (2 morning drink fabs). It has a tang but I don’t taste vinegar as much as ginger and lemon, so its more like a ginger-lemon ale. 

Sometimes we want a drink that is more than plain ole water, so I’m willing to give it a few tries. Certainly, I don’t hate it, and it may grow on me. How about you?

You may also enjoy:

Protein Cookies For Breakfast

A Sugarless Chocolate Milkshake

Meet Your New Friends: Legumes

How Many Grams of Protein Do You Need?

Sweet Potato Pie

We made a sweet potato pie for Thanksgiving. Very easy and likely a tad healthier than store bought pie. I used this pie dough recipe previously shared. Mostly I buy pies at Fairway, but if I do bake a pie, I go all the way by making the crust too. If I go to the store because I don’t want to make a crust, I don’t return with a frozen shell but a delectable finished pie from Frairway, never going near the freezer. Done and ready to eat!

After making my crust, I made the sweet potato filling.

Sweet Potato Pie

30 ounces - about 4 cups microwaved, peeled and mashed sweet potatoes. {Feel free to use 2-15 ounce cans of sweet potatoes.  If using fresh mashed sweet potatoes you can add 2 teaspoons of white sugar. Canned ones are usually sweeten. If in light syrup, pour out the liquid.)

1 teaspoon pumpkin pie seasoning (or cinnamon)

1/2 teaspoon ground nutmeg

A sprinkle of dried ginger

2 teaspoons vanilla extract

1/2 cup dark brown sugar

1 tablespoon butter, softened - Use 2 - 3 tablespoons if you wish.

1/2 cup milk - I used 1%, but cream or evaporated milk is creamier.

2 large eggs

Optional: I tossed in 1/2 cup of applesauce for moisture and mass since I didn’t use the cream and lightened up the butter.

 

Directions:

1) One by one, I tossed the ingredients into a mixing bowl and incorporated them with an electric mixer.

2) Pour into your prepared pie shell. I didn’t do it, but if you put foil on the dough/crust edges after it bakes for 1/2 hour, it stays moisturer while the rest of the pie finishes baking. I could eat my crust fine but would have taken this extra step for guests. Heck, I’d have used cream for them too. We try to lighten up desserts for just ourselves.

3) In a preheated 350 degree F oven, bake for 50 - 55 minutes.

Remove, cool and slice. Enjoy!

image: Google

You may also enjoy:

Czechoslovakian Cookies

Fruit Cobbler Without The Fat

State Fair Blue Ribbon Desserts

May the Pies Of Texas Be Upon You

Thanksgiving In Manhattan

All photos except where noted: Dreamtime

I’ve spent all my adult life in Manhattan. My 1st Thanksgivng here I spent with my friend, Chris, a Julliard gratuate from New Orleans and met his lovely Louisiana Mama in his apartment. He lived in Hell’s Kitchen at the time, and after dusk, walked me back to Penn Station for safety. Other mutual friends attended his Thanksgiving dinner too, and we ate scrumptious food and exchanaged many amusing stories at the dinner table.

The next 8 Thanksgivings I walked across Central Park to spend Thanksgiving Day on the Upper West Side with the same friends, Don and LeAnn and their ballet friends. Don and LeAnn were together for 15 years before sadly divorcing. 

Then I accepted various Thanksgiving invitations ... 3 times spending it on the Upper East Side, once on the Lower East Side, once going to Princeton N.J. by train, once traveling by train to a N.J. town I no longer remember the name of, and a few times spending Thanksgiving with my friends, Sheila and Ken, who lived in Clifton Park, N.J. Sadly they are both deceased now. Sheila’s death was a shock! I’ve accepted her loss, but still think about it. A couple of years I also hosted Thanksgiving dinners in my apartment with different New York friends who have since moved away to other cities. We had wonderful times with none of us having to worry about long commutes home at night.

Truthfully, life is bittersweet and always influx. It never stands still, not for past, present, or future generations. Change is a certainty.

This year I’m again spending Thanksgiving Day in Manhattan. I’ll be with my senior Mom in my apartment. As a younger adult I always went to see my parents for Christmas, but thought I should establish my own Thanksgiving traditons. The two holidays are so close together also.

But life comes full circle, and now as my senior Mom’s caregiver this will be our 4th Thanksgiving spent together (not counting my childhood). I’m happy she’s healthy enough to walk indoors on a walker and can stay with me in my home. I’m grateful to be able to keep our dwindling family (we miss the ones who have passed) together. I learn new things about old people daily.

When I do have dinner guests to prepare for I enjoy having them over, and yet this year I’m thankful to have a more relaxing Thanksgiving without travel or the cleanup. Four days without any appointments of any kind sounds like bliss to me. We’ll likely order-in our turkey dinner and supplement it with more sides or desserts if we desire anything. We’ll watch the Macy’s Thanksgiving Day Parade on televison (I went to it twice) followed by the National Dog Show. This year, it’s exactly how I long to spend Thanksgiving Day. If we feel like it, we may bake the first batch of our Christmas cookies ... or not! We’ll let our Thanksgiving Day unfold and spend it exactly as we wish, in the moment; well-fed; and perhaps some of it horizontially.😁

Photo: Istock

Our friends and family will visit us one or two at a time from Advent to New Year's, and we’ll love seeing them as we’ll be fully rested. We love❤️ New York City where you’re never bored or truly alone!🗽🏙🎄

🍁Happy Thanksgiving Everyone!

You may also enjoy:

Happy Thankgiving Thursday

A Happy Thanksgiving To All

The Wisdom Of Thanksgiving

How To Make Gravy From Roux