My all time favorite cookie to make during the holiday's is a thumbprint cookie. My mom and I make them every year and they are so good! Yesterday I shared with you a picture of all the sweet treats we made last week and today I wanted to share this recipe in particular. I only make them during the holidays, although I'm not sure why that is because they would make a great addition to any party. So go ahead and whip up one more batch of cookies before those New Year's resolutions start creeping in.
First up the dough making process.
For the wet ingredients: Soften butter in medium size bowl, add 1 egg, vanilla, sugar and mix well. Measure out the flour separately in a large bowl.
Add the flour in with the wet ingredients and mix well, making sure all lumps are out. Place the dough into an airtight container and refrigerate for at least 1 hour. Once the dough has chilled, remove from the refrigerator. Using a ungreased cookie sheet, roll the dough into small balls (about the size of a golf ball) and place on the cookie sheet, flattening them out just a bit. Using your thumb, press down in the center of the dough creating a indention. Fill the indention with strawberry preserves.
Bake the cookies on 325 for about 8 to 10 minutes or until the edges become slightly brown. I prefer these cookies to be soft so I don't let the edges get too dark. Remove the cookies from the oven and let cool before plating.
Enjoy!
Thumbprint Cookies
Ingredients
2
sticks of butter
1 cup
of sugar
1 egg
2
tablespoons of milk
1
teaspoon of vanilla
3 cups
of self-rising flour
1 jar
of strawberry preserves
Instructions
1.
Preheat oven to 325.
2.
Soften 2 sticks of butter for just a few minutes
in the microwave on medium heat.
3.
In a large bowl beat together butter and sugar
until light and fluffy. Blend in egg, milk and vanilla.
4.
Combine flour with the wet ingredients, mixing
until well blended.
5.
Refrigerate dough for 1 hour, allowing for easier
handling.
6.
Once the dough has chilled, remove from
refrigerator. Using a tablespoon, scoop out dough and roll into balls(about
the size of a golf ball or just a bit smaller).
7.
Flatten the balls slightly and place on an
ungreased cookie sheet.
8.
Press your thumb in the center creating a
small indention.
9.
Fill the indention with the strawberry
preserves.
10.
Bake cookies at 350 for approximately 8 to 10
minutes or just until the edges are a very light brown.
