HOLIDAY THUMBPRINT COOKIES
(SERVINGS: 24)
Ingredients - Vanilla Cookies
- 1/2 cup (125 ml) unsalted butter, room temperature
- 1/2 cup (125 ml) white sugar
- 1 egg
- 2 tsp (10 ml) vanilla extract
- 1 cup (250 ml) white flour
- 1/2 cup (125 ml) whole wheat flour
- 1/2 tsp (2.5 ml) baking powder
- 3 tbsp (45 ml) white sugar to coat the cookies before baking (optional)
Ingredients - Chocolate Cookies
- 1/2 cup (125 ml) unsalted butter, room temperature
- 1/2 cup (125 ml) white sugar
- 1 egg
- 1 cup (250 ml) white flour
- 1/4 cup (60 ml) whole wheat flour
- 1/3 cup (85 ml) cocoa powder
- 1/2 tsp (2.5 ml) baking powder
- 3 tbsp (45 ml) white sugar to coat the cookies before baking (optional)
Toppings
- Pure Cranberry Spread - Nutrafruit or Jam
- Nut butter
- Pistachio Cream - Favuzzi
- Chocolate and hazelnut cream - Favuzzi
- Date Sugar Caramel (Recipe here)
- Nut
-
Chocolate
*For the toppings, let your imagination run wild and combine the ingredients!
Preparation
*The preparation for both types of cookies is similar and the variations will be identified in bold .*
In a large bowl, cream the sugar and butter with an electric mixer. Add the egg, mix, and set aside. For the vanilla version, add the vanilla extract at the same time as the egg .
In another bowl, sift the flour and baking powder. For the chocolate version, also add the cocoa powder .
Gently fold the dry ingredient mixture into the wet ingredients.
Mix well and refrigerate for at least 1 hour .
Preheat oven to 350˚F and line 3 baking sheets with parchment paper (if you don't have that many, you can make the recipe in batches).
When the dough is completely cooled, make small balls (about 2-3 tbsp) and roll them in white sugar.
Place the cookies on a baking sheet, making sure to space them well apart.
Using your thumb, form a small indentation in the center.
Bake the cookies for about 10-12 minutes. If you want to add jam or caramel, fill the cavities before baking.
Remove from oven and let stand for a few minutes before filling.
To make this recipe...
