Instructions: For the Quince Jam: Combine the quinces, water, wine, sugar and vanilla pod and pulp in a saucepan. Cut a round of parchment paper slightly smaller than the opening of the pot and lay it on top of the quince (this will keep the fruit submerged; you can also use a sturdy, heat-proof plate). Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the quince slices are extremely tender and spongy, about 2 hours.

Remove the parchment and mash the quince using either the back of a spoon or a potato masher. Continue to simmer the quince mixture until it looks like jam, about 1 1/2 to 2 hours longer, stirring occasionally. Let cool, discard the vanilla pod, then store in the refrigerator until needed. The jam can keep for several weeks in the refrigerator. Use any leftover on toast and even better on roasted poundcake. (

Makes about 2 cups)

For the Cookies: Cream the butter and sugar in the bowl of an electric mixer until smooth and light, about 2 minutes. Beat in the vanilla. Sift in the flour, cornstarch and salt and beat until just incorporated. Fold in the walnuts. Cover the dough and chill for at least 4 hours.

Heat the oven to 325 degrees. Form heaping teaspoonfuls of the cookie dough into balls and place on ungreased baking sheets about 1 inch apart. Using a moistened thumb, press a deep indentation into the center of each cookie. Bake for 13 to 15 minutes, until very lightly golden.

Meanwhile, place the quince jam in a pan and bring it to a simmer over low heat. Just after the cookies have baked, when they are still warm, spoon warm quince jam into each thumbprint. Let them cool completely on racks before serving.

This recipe yields 54 cookies.

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