Over a Cup of Coffee: Another recipe for thumbprint cookies | CraigDailyPress.com

Over a Cup of Coffee: Another recipe for thumbprint cookies

Diane Prather

Diane Prather

Before Thanksgiving I featured a recipe for a sweet potato casserole with a crispy top made from brown sugar, nuts, and other ingredients. I made it for our Thanksgiving dinner, and it's good. Our son Jody especially liked it, and he took the leftovers home.

Last Christmas I featured my Thumbprint Cookie recipe in a column. I have made the recipe a lot, and I like it because the cookies always turn out and they look festive with red or green jelly in the thumbprint. So this week I found another recipe for thumbprint cookies. While my recipe calls for adding the jelly after the cookie cools, this one directs putting the jelly on the cookie before baking. I have not had time to try this week's recipe, but the ingredients are about the same.

Festive Thumbprint CookiesFestive Thumbprint Cookies

Festive Thumbprint Cookies

1 cup brown sugar

1 cup butter or shortening or ½ cup of each

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2 eggs, separated; save the egg whites

2 tablespoons water

2 cups unsifted flour

pinch salt

1 teaspoon vanilla

½ cup ground nuts

Your choice of jelly — red or green for Christmas

Preheat the oven to 350 degrees; grease a cookie sheet. In a large bowl, cream the sugar and butter or/and shortening. Add the egg yolks, water, flour, vanilla and salt. Save the egg whites, unbeaten, in a small bowl. Mix the ingredients in the large bowl. Mix well, and form into a ball. Break off pieces of dough and form them into walnut-size balls. Dip each ball in the unbeaten egg whites and then roll it in the ground nuts. Place the balls on the cookie sheet and press your thumb in the center of each, making a little depression. Fill each depression with a little jelly — not too much so it won't run. Bake at 350 degrees for about 15 to 20 minutes. Remove from the oven and place them on wire racks to cool. *Note: I add the jelly after the cookies have baked. You can also use maraschino cherries or other candied fruit.

Do you have recipes you would like to share with readers? If so, please call me at 970-824-8809 or write to me at Box 415, Craig 81626.