The Chicago Tribune Cookbook
Chicago is one of the great foodie towns in America. It has a rich ethnic diversity and that "melting pot" is reflected in the dishes available in the many renowned restaurants. Italian. German. Irish. Mexican. Indian. Polish. And the Tribune has been a source for cooks everywhere to turn for great recipes reflecting the city's heritage.
One afternoon I was rummaging through a booksale and found hidden under several books, The Chicago Tribune Cookbook, Contemporary and Classic Favorites from 1989. It is a food tome....706 pages with easy to read type and chockful of varied and easily manageable recipes. Lobster Salad with Avocado Mayonnaise. Crispy Asparagus with Tomato Ginger Chutney. Chicken Curry with Bamboo Shoots. And, of course....Chicago Style Deep Dish Pizza.
Makes about 2 dozen. Preparation time: 20 minutes. Chilling Time: 1 hour. Baking Time: 15-18 minutes.
1/2 cup unsalted butter, softened
1/4 cup sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1 1/4 cups finely chopped nuts
1/4 cup raspberry jam
Cream butter and sugar in large mixer bowl until light and fluffy. Beat in egg yolk and vanilla extract. Mix well. Mix flour and salt. Stir into butter mixture and mix well. Cover. Refrigerate at least 1 hour.
Heat oven to 325 degrees. Shape dough into 1-inch balls. Beat egg white lightly in small bowl. Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts. Put balls 1 inch apart onto ungreased baking sheet. Press thumb in the center of each to make an indentation.
Bake until bottoms are golden. 15 - 18 minutes. Cool on wire racks. Fill indentation with a small amount of raspberry jam.