Baking Christmas Cookies - Round 4 - Thumbprints and Snickerdoodles - by Sunscape

This is the fourth day making Christmas cookies; on this day, I made the "Thumbprints." These are always delicious, you can fill them with whatever jam is your favorite. I used Apricot and Strawberry Jam for these.

Thumbprint Christmas Cookies

1 egg separated - Beat the egg white until frothy

Blend:

1/2 cup softened butter
1/4 cup of brown sugar
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of flour

• Roll the dough into 1-inch-sized balls. Dip the balls into the frothy egg white until coated.
• Roll them in 1/2 cup of chopped walnuts.

• Place them onto a lined cookie tray. Press down the middle of the balls with the back of a small spoon.
• Bake the indented cookies for 6 minutes in a 325-degree oven. Remove the tray and spoon a dollop of your favorite jam into the center.
• Return the cookies to the oven and back an additional 8-10 minutes. Allow to cool slightly on the tray before transferring them to the cooling rack.

These sure look festive for the cookie trays and my husband is already eyeing them for himself, naughty man.

Snickerdoodles

Blend the wet ingredients until creamy with a blender.

1 cup (226g) unsalted butter, softened
1 1/3 cups (267g) granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract

Sift all dry ingredients together and set aside.

3 cups (375g) all-purpose flour (spooned & leveled)
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt

• Combine the wet ingredients into the dry until a soft dough is formed.

Topping:

1/3 cup (70g) granulated sugar
1 teaspoon ground cinnamon

• Mix the sugar and cinnamon in a small bowl.
• Roll the cookie dough into 1-inch-sized balls, Roll the dough balls in the cinnamon-sugar topping.
• Preheat oven to 400 degrees F. Line the cookie sheets with parchment paper.
• Place the dough balls 3 inches apart and bake for 8-10 minutes until light brown. Let them sit on the tray for a few minutes before transferring to the cooling rack.

I am getting closer to having enough cookies, yet, I still have a few varieties to make. Stay tuned for more and here are the links to the first two rounds. Happy holiday baking everyone.

Pecan Sandies and Chocolate Pepper Cookies
Cherry Winks & Chocolate Kisses Cookies
Cuccidati - Italian Fig Cookies

Until next time, this is Sunscape
Sun. Scape. Ing Your Day