I hope you already know my next guest, Nikole Herriott, from her beautiful blog  and online shop . Nikole and her dad, Lance, collaborate on an online store filled with lovely handmade things, including the amazing wood objects that Lance carves. I love everything they make so much. We used one of their beautiful bowls  to hold our rings at the wedding, it was perfect. Nikole is a multi-talented maker who graciously agreed to share her family recipe for these sweet Jam Thimbles with all of us. They are the perfect cookies for all of my fellow jam-makers to show off their goods and a wonderful addition to this cookie festival.
LOTTIE + DOOF FOOD QUIZ with Nikole Herriott
Why this cookie?
It’s one my great grandma used to make when we were little and somehow it never tires on me. I explain it here using a stand mixer but I learned the old-fashioned way with a bowl and a wooden spoon and that works perfectly too.
Sweet or salty?
Chocolate or vanilla?
Depends on what I’m eating, I love a vanilla sponge but a simple piece of dark chocolate is pretty great too.
Hot or mild?
What won’t you eat?
I’ll try most things but I don’t love green peppers when they’re cooked.
Most memorable meal?
I couldn’t choose just one but most recently, Per Se. Hands down.
Favorite object in your kitchen?
My kitchen table, I love that it’s big enough to seat six.
What are you scared of in the kitchen?
Burning myself, but that always seems to happen.
Do you prefer to cook alone or with others?
With others. For me cooking together and eating together go hand in hand.
What country would you like to travel to for the food?
If you were a fruit or vegetable, what would you be?
That’s a hard one! Maybe one of those greenish gray pumpkins because they’re just so beautiful.
Favorite thing about winter?
The first time it snows.
Thanks to Nikole, for joining us today—and thanks to Michael Graydon  for these beautiful photos!
Jam Thimbles (recipe from Nikole Herriott )
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1 egg, separated
- 1 teaspoon vanilla
- 1 1/4 cups all purpose flour
- a pinch of salt
- 3/4 cups raw almonds, chopped
- 1/8 cup raspberry jam
Cut the almonds to rough chop, separate the egg and set aside. Preheat oven to 325°F. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until pale yellow. Add the egg yolk and vanilla and cream until light and fluffy. Stir in the flour and the pinch of salt and mix until the dough comes together. If your dough feels a little dry, sprinkle with up to 1 teaspoon of cold water until in forms a solid mass. Scoop dough into about 20 portions (Nikole uses a small ice cream scoop #100) and roll into small balls.
Whisk the egg white lightly, one by one roll each ball in the white and then the chopped almonds. Place cookies on a parchment lined baking sheet and press down gently until each is a slightly flatten ball. Using your thumb or the handle end of a wooden spoon, make a small indent in the centre of each cookie. Spoon about a 1/4 teaspoon of jam into each indent.
Bake for 10-15 minutes or until lightly golden. Cool on a wire rack and store in an airtight container. Makes around 20 cookies.
Previously, on THE 12 DAYS OF COOKIES
Day 1: Maple Pecan Cookies 
Day 2: Fig and Date Swirls 
Day 3: Evergreen Shortbread 
Day 4: Rugelach 
Day 5: Gooey Butter Cookies 
Day 6: Poppy Seed-Honey Cookies 
Day 7: Cherry, Pistachio, Oatmeal Cookies 
Day 8: Sticky Pecan Bites