(From here)

Ingredients:

Unsalted butter - 1 cup (226g), softened to room temperature

Sugar - ⅓ cup (70g)

Light brown sugar- ⅓ cup(70g), tightly packed 

Egg yolk-1 large 

Vanilla extract -¾ tsp 

All-purpose flour -2 ¼ cup (280g)

Cornflour - 2 tsp 

Salt- ½ tsp 

Sugar - ½ cup for rolling (optional)

Jam or preserves - ⅓ cup (I used strawberry jam)

Method:

• Place butter in the bowl of a stand mixer and beat until creamy.
• Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined.
• Add egg yolk and vanilla extract and beat well.
• In a separate bowl, whisk together flour, cornflour, and salt. 
• With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. 
• Scoop cookie dough into small sized balls and roll very well.
• Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the centre of the cookie dough.  Repeat until all the dough has been used.
• Transfer cookie dough to freezer and chill for 30 minutes.
• Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat 5-10 seconds or until jam is no longer firm and is easy to stir.
• Spoon jam into each thumbprint, filling each indent to the brim.  
• Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
• Allow cookies to cool completely on baking sheet and store in an airtight container.

 

Plum Wine 

Ingredients:

Plum – 1kg

Sugar- 1.25 kg (you can add only 1kg if you like dry wine)

Lime juice of 1 lime

Yeast- ½ tsp

Water- 4 liters 

Method:

• Wash plums well, Wipe water from each plum very well and chop roughly and keep aside
• Boil the water and sugar keep aside to cool down slightly.
• In a big bharani / bottle add chopped plums and hot sugar water and lime juice, stir well.
• When the mixture becomes lukewarm, sprinkle yeast on top and mix well after 5 minutes. 
• When the mixture cools down completely, tie the bottle with a clean cloth or close with lid little loose. 
• Stir this mixture every day for 5 minutes.
• After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
• Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use. 

 Check out Tips for Making Homemade KeralaWines

• Clean & chop the carrots and boil with 5 liters of water.
• Transfer this to a bharani or a big glass bottle and add lime & orange juice & peel. (Cut the orange & lime in half, and extract the juice, using a citrus fruit juicer. Remove the orange peel and scrape off any white pith from the inside. Chop up the peel and mix it with the carrot mixture).
  
  
• Then add sugar. When the mixture becomes cool, add raisins, whole wheat and yeast.
• Tie the bottle with a clean cloth and keep aside the mixture for 3 weeks.
• Stir this mixture everyday for 5 minutes.
• After 3 weeks strain the mixture to a clean bottle and keep this mixture again for 3 more weeks untouched.
• After that slowly strain the upper part to small bottles and use.
• The peach colour of this wine will change to a richer whisky colour with aging!

• All the utensils & bottle should be clean & dry. If there is water the wine will become sour.
• Don't fill the bottle to the brink. Always leave 1/4 bottle empty.