The Brass Sisters are back and bring a whole new meaning when it comes to traditional baking. Their comforting and delicious recipes have us more than excited for fall. As they say: “We believe that there is nothing that tastes as good as something baked by someone who loves us, unless it is something we have baked and shared with someone we love.” And we totally agree! Their new book, “Baking with the Brass Sisters“, is on sale now. Check out the Brass Sister’s Jam Clothespin Cookie recipe, a delicious treat the whole family will love. We love these cookies! Marilynn says they bring back childhood memories of those inexpensive Danish cookies that came in a tin and were so good with a cup of tea on a cold winter afternoon. She still remembers those sparkling little gems with their chewy jam centers, in their crisp white paper cups, sitting on a plate in our kitchen in Winthrop. The cookies can be rolled either in chopped almonds or sweetened shredded coconut after forming into balls. These cookies are called Clothespin Cookies because home bakers often used a clothespin to make the indentation for the jam in the balls of dough. Makes 3 1/2 dozen cookies INGREDIENTS 2 ½ cups flour ½ teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature ¾ cup sugar 2 egg yolks 1 teaspoon vanilla extract 2 egg whites, beaten 1 cup almonds, toasted and coarsely chopped, or 1 cup sweetened shredded coconut ½ cup seedless raspberry jam DIRECTIONS Set the oven rack in the middle position. Pre heat the oven to 350ºF. Line a 14- by 16-inch baking sheet with a silicone liner or aluminum foil, shiny side up. Coat the foil with vegetable oil spray. Add the flour and salt to a bowl and whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream until combined. Add the egg yolks to the creamed mixture one at a time, and beat until combined. Add the vanilla and beat in. Add the dry ingredients to the creamed mixture gradually until well blended. Turn off the mixer, remove the dough from the bowl, wrap the dough in plastic wrap, and chill in the refrigerator for 2 hours, or until firm enough to handle. Remove the dough from the refrigerator and, using floured hands or wearing disposable gloves, form 1-inch balls. Dip the balls in the beaten egg whites and roll in the chopped almonds or coconut. Continue until all the dough is rolled into balls. Make an indentation in the balls with your thumb, and fill the indentations with ¼ teaspoon of jam. Do not fill the indentations with too much jam. Place the clothespin cookies on the prepared baking sheet, spaced at least 1½ inches apart, or 12 cookies per sheet, to allow for spreading. Bake for 25 minutes; the cookies will be a light brown. Slide the foil or the silicone liner with the baked cookies onto a wire rack to cool. Remove the cooled cookies with a metal spatula and transfer to a second wire rack. Store the cookies, between sheets of wax paper, in a covered tin. SWEET TIP: A disposable piping bag or a plastic bag with a corner snipped can be used to add jam to the cookies. SWEET TOUCH: We used raspberry jam, but strawberry or apricot jam will do. “Baking with the Brass Sisters” is available now. For more delicious baking recipes, head to your local book store or login to Amazon and order it online. For more delicious recipes check out our Food & Drink section.