Sunday, May 17, 2015
Maids of Honor
Wedding season is upon us, and what better way to celebrate than to make these unusual Maids of Honor confections. I actually baked these a year ago, right before my daughter's wedding, but got too busy to post. Next week my niece Jessica is getting married, so it's the perfect time to revisit Maids of Honor. (Also, I'm immobilized at the moment on account of tearing a ligament in my foot last night, so it's also the perfect time to catch up on posting some delicious previously baked desserts, of which there are many.)
This recipe isn't from my collection of handwritten recipe cards, but rather from the April 1949 issue of Kitchen Klatter, an Iowa magazine that began as a printed companion to a radio show of the same name. My friend Jay alerted me to this publication in an email that read: "You will either love this or hate this." Needless to say I loved it. You can google Kitchen Klatter to see lots of other classic midwestern recipes.
Maids of Honor are a cross between thumbprint cookies and cupcakes, and are rather delicious.
Mix the butter, sugar and eggs.
When well combined, stir in the dry ingredients. Place the dough in the refrigerator for several hours to chill so it's easier to handle.
Form into balls and place in well-greased muffin tins. I used mini-muffin tins.
Using the back of a melon scooper (or spoon or your fingers), create an indentation in the center of each cake.
Fill with jam.
Don't be overly generous with the jam as I was, or it will overflow the cakes. But it will taste just as good, either way.
Production notes: I followed this exactly, but substituted butter for vegetable shortening, and did not use the optional blanched almonds. I used mini-muffin tins. I also bought some very fancy jam for the filling, since jam plays the starring role in this dessert.