The other day I was trying out a new cheesecake recipe and unfortunately the cake was a disaster. The recipe method called for warm apricot jam to be spread along the sides of the cheesecake so crushed pistachios could be pressed on. While I was cleaning up from this messy situation I dipped my finger into the warm jam and then dabbed at the crushed pistachios on the counter. The taste was sublime. What a delightful combination. Today I decided to make a batch of butter balls, a simple old-fashioned cookie known to many of you as Thumbprint or Bird’s Nest cookies. I rolled the cookies in crushed pistachios and then topped them with apricot jam. The first batch of nut crusted cookies did not even have time to cool so I could dab the apricot jam in the small dent before the tasters began nibbling. What a delight these simple cookies are. I am enjoying one now with a hot cup of tea while I share this post with you. When I was a younger, less experienced baker, the cheesecake disaster would have sent me flying – along with bits of cheesecake across the kitchen. Now, my much more mature self, was lucky enough to discover a wonderful new flavor. Another wonderful baking moment shared in the kitchen of the Canadian Baking Fairy.