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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple Pie Thumbprints

A sweet, crunchy Thumbprint cookie like you have never had. To give these cookies a little of that smoky touch and taste(whick I love by the way), place the cookies under a broiler for just a couple seconds before cooling to fill


For 1 Batch(es)


  • 3 tablespoon(s) lemon juice
  • 5 firm apples, any variety
  • 3/4 cup(s) granulated sugar, divided
  • Nonstick cooking spray
  • 1/2 cup(s) butter or margarine, divided
  • 1/4 cup(s) applesauce
  • 1 egg
  • 2 teaspoon(s) vanilla
  • 1 3/4 cup(s) flour
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) ground nutmeg, divided
  • 1/4 cup(s) apple or apricot jelly, heated and whisked smooth
  • 1 cup(s) powdered sugar
  • 1/4 teaspoon(s) each ground cloves and dried ginger

Apple Pie Thumbprints Directions

  1. In a medium saucepan, add 2 cups water and lemon juice; mix well. Bring to a boil over medium high heat. Meanwhile, peel, core and grate apples onto a plate as quickly as possible to prevent browning. Immediately transfer to boiling water, stir well and cook 20 seconds, continually stirring. Immediately empty into a large wire sieve, pressing against the sides to extract as much water as possible. Transfer to a plate, mix in 1/4 cup sugar well and refrigerate until needed.
  2. Lightly grease 2 cookie sheets with nonstick cooking spray; set aside.In a large bowl, beat 1/4 cup butter, applesauce, egg and vanilla using an electric mixer until as creamy as possible on high speed. Reduce speed to low and beat in flour, cinnamon and half the nutmeg until thoroughly mixed. Cover and chill for 1 hour.
  3. Remove dough and cooked apples from refrigerator. Tamp a paper towel on top of the apples, soaking up as much accumulated liquid as possible. Preheat oven to 375-degrees F. Shape dough into 1 1/2-2-inch balls. Roll in shredded apple, pressing into the dough ball evenly. Place on prepared pan and indent with your finger halfway though dough. Repeat with remainder of dough, leaving 2 inches between each cookie. Bake 12-14 minutes, or until edges are lightly browned. Transfer to a wire rack or platter and brush, or spoon, jelly over each. Let cool completely before piping filling into each indent.
  4. To make filling, simply beat remainder of butter, powdered sugar, remainder of nutmeg, ginger and cloves until fluffy, adding milk to make loose enough to pipe or spoon into cookies. Cool completely before serving.
  5. Makes about 25 cookies