Over a Cup: Thumbprint Cookies a festive Christmas treat
To make “Thumbprint Cookies,” you’ll need:
• ½ cup shortening (half butter)
• ¼ cup brown sugar, packed
• 1 egg yolk
• ½ teaspoon vanilla
• 1 cup flour
• ¼ teaspoon salt
• 1 egg white
• ¾ cup finely chopped nuts
• Filling (such as chopped candied fruit, jelly, or icing)
Preheat the oven to 350 degrees. Separate the yolk from the white. Place the egg white in a small bowl and beat slightly. Set aside. Mix the egg yolk, shortening/butter, brown sugar, and vanilla thoroughly. Sift together the flour and salt and stir into the creamed mixture. Measure cookie dough by teaspoonfuls. Roll into balls. Dip each ball into the egg white and then roll in the nuts.
Place the balls about 1 inch apart on an ungreased cookie sheet. Press your thumb gently into the center of each ball. Bake for about 10 to 12 minutes, until the cookies are set.
Cool and fill with colorful candies fruit, jelly, or colored icing.
The Christmas season and thumbprint cookies just seem to go together.
The cookies are small and can be filled with chopped candied fruit, such as cherries, so they look festive when put on a pretty plate with other cookies. And, they aren’t hard to make, either.
To make “Thumbprint Cookies,” you’ll need: 1/2 cup soft shortening (half butter), 1/4 cup brown sugar (packed), 1 egg yolk, 1/2 teaspoon vanilla, 1 cup flour, 1/4 teaspoon salt, 1 egg white, 3/4 cup finely-chopped nuts and filling (see examples with the directions).
Heat the oven to 350 degrees. Kids will enjoy making these cookies, so have them wash their hands.
Separate the yolk from the egg white. Put the egg white in a little bowl and slightly beat it. Set aside.
Mix the egg yolk, shortening/butter, brown sugar and vanilla thoroughly.
Sift together the flour and salt. Stir into the first mixture. Measure dough into 1 teaspoon size. Roll dough to make balls. Dip the balls in the egg white and then roll in the chopped nuts. Place the balls about 1 inch apart on an ungreased cookie sheet. Press your thumb gently into the center of each ball, making a little thumbprint. (Kids enjoy helping with this part.)
Bake for about 10 to 12 minutes, until the cookies are “set.” They will be cream colored and have a glaze on the outside (from the egg white). When the cookies are cool, fill the centers with chopped candied fruit (like cherries), jelly, or a sugar icing that has been lightly tinted with color.
If you’re making the cookies for Christmas, choose red and green colors.
This recipe makes about 3 dozen cookies. I have had the recipe for a long time, origin unknown.
My husband, Lyle, enjoys “Melt in Your Mouth Cookies.”
These are also good at Christmas.
The cookies do sort of melt in your mouth. The recipe comes from my cookbook that no longer has a cover or front pages.
To make these cookies you will need: 1 cup granulated sugar, 1 cup powdered sugar, 1 cup salad oil, 1 cup butter or margarine (softened), 2 eggs, 4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar and 2 teaspoons vanilla extract.
Cream together the sugars, salad oil and margarine or butter. Add the eggs and beat until fluffy. Stir dry ingredients together and add gradually to the creamed mixture.
Drop by teaspoonfuls onto an ungreased cookie sheet and bake at 375 degrees for 8 to 10 minutes. The recipe makes about 4 dozen cookies.
Note: If the dough seems to be too soft and the cookies sort of “run” on the cookie sheet, add a little more flour to the dough.
If you have recipes you’d like to share, send them to me at PO Box 415, Craig, CO 81626, or call me at 824-8809.