Made by fellow canner lelo of lelo in nopo they are kind of the rage around the canning blogosphere. once they started popping up on her blog, she received so many questions she decided to set up an etsy shop so others could enjoy them too!
and here’s another cool thing: they were recently listed as one of “the 100 things we absolutely love” by the oregonian’s food day staff.
and the coolest thing of all? we have a winner right here! lelo will provide you with one label design for your can jam entry – for the next 6 months! that’s 6 gorgeously designed labels by lelo! you’ll receive it as an electronic PDF file which you print out at home, easily cut out and place on top of the lids, under the screw ring. easy and no messy adhesive!
courtesy of that trusty random number generator – the winner is: angela from notes from a country girl living in the city congratulations! 🙂
…and for the rest of you, since i know you’re all rollin’ in marmalade right about now, here’s this:
marmalade thumbprints
1 cup soft butter
1/2 cup brown sugar
2 eggs, separate yolks from whites
1 & 1/2 cups sifted all-purpose flour
1/2 cup sifted whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon vanilla
1 & 1/2 cups chopped nuts (i like walnuts or pecans)
yields approximately 3 dozen
1. cream together butter, sugar, egg yolks and vanilla.
2. stir together sifted flour and salt and mix into creamed mixture.
3. slightly beat the egg whites. preheat oven to 375 degrees.
4. roll dough into 1 inch balls, dip lightly in egg whites, roll in chopped nuts and place on ungreased baking sheet approximate 1 inch apart.
5. bake for 5 minutes. remove from oven and quickly press thumb (i actually have more luck with my middle finger) in center. return to oven and bake for 8 minutes more.
6. let cool. once cool fill with the most luscious marmalade you can get your hands on. 🙂
IMO butter and marmalade pair better than peanut butter and jelly. so these little babies are the perfect combo.
They freeze perfectly after they’re baked and before the marmalade goes in. so every now and again you can pop a few out just before teatime, place a dollop in the center, and enjoy