Feel free to jump in any time and I'll keep updating all weekend.
This week my theme was SIMPLE. Why? Because I'm tired, stressed out and sick! Boy, don't you love the holidays?
So, I dug up this recipe for Jam Thumbprints. I've never made them before, but I had all of the ingredients on hand and they sounded good. It turns out, they are good! And they were simple enough for my six-year-old (six since Monday!) to do tons of helping. These cookies are buttery, crumbly like shortbread, and simple enough to make with one big bowl, measuring tools, a wooden spoon, a pastry blender and cookie sheets.
Try filling them with different colored preserves and jams for a colorful presentation.
2/3 cup butter (about room temp)
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 egg whites, lightly beaten
3/4 cup finely chopped walnuts
1/3 cup strawberry preserves
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line them with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla and salt. Gradually mix in flour.
3. Shape dough into 3/4 inch balls (I did them about 1 inch). Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with your thumb. Be sure to make a good indentation, some of mine wanted to rise up.
4. Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Take a look at some other great recipes here:
bna at Peanut Butter and Purple Onions made these holiday-perfect Ginger Cookies