Nells Tips and Trends

These are my favorite cookies to make and my favorite to eat. They are so versatile. You can use so many different variations of thumbprint cookies.

Thumbprint Cookies:

What you need

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature (not too soft)

• 1/2 cup sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup chopped nuts (optional) or crushed peppermint candy canes
• Filling suggestions for thumbprint: Any Flavor Jam, Hershey’s Kiss, Rollo, Caramel, any other Chocolate Candy

Next: Make the Cookie Dough for thumbprint cookies

Beat the butter and sugar on high speed with an electric mixer for about 3 minutes.

Separate the eggs.

Add the yolks and vanilla extract to the butter mixture.

Set aside the egg whites in a separate shallow bowl.

Add the flour and salt to the mixing bowl and mix until just combined.

Chill the dough:

Place the dough in the fridge and chill for at least 30 minutes.

Preheat the oven:

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Shape the cookies:

Roll the dough into balls about 1 inch in diameter.

Place the balls on the parchment-lined cookie sheets spaced a few inches apart.

If using nuts and/or crushed Candy Canes, whisk the reserved egg whites until frothy. Dip the dough balls into the egg whites and then, roll them into the nuts/candy canes until covered.

Arrange them on the baking sheets a few inches apart.

Thumbprint the dough:

Press down on each ball of dough with your thumb to make a small well in the center of the cookie. However, do not press too hard or the cookie will fall apart. Fill each thumbprint with jam, kisses, flavored icing, whatever you can imagine to make them pretty and appetizing.

Bake, then let cool:

Bake for 12 to 15 minutes or until slightly firm. Allow cooling for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Serve warm or at room temperature.

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