I realized I had yet to share these cookie recipes with you guys. Just in case you have more massive holiday cookie needs ahead in your future and could use some ideas, below are two of the three recipes I used for my recent cookie exchange baking extravaganza. Unfortunately I have the third recipe at home, so that one will be coming shortly.
THUMB PRINT COOKIES
1/2 c. soft butter
1/4 c. brown sugar
1 egg yolk
1 c. sifted flour
1/4 tsp. salt
1/2 tsp. vanilla
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1″ balls. Dip in slightly beaten egg white. Roll in finely chopped nuts (3/4 cup). Place about 1″ apart on ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer; cool. Fill the thumb print with jelly, fruit or tinted sugar icing. Oven temperature, 375 degrees. Makes 2 dozen.
(My comments… I think they are totally off on the 2 dozen yield here. I would recommend making each cookie bigger, so it yields less, and leaves you more room to fill and so the cookies don’t crack – like mine were doing. I also had to cook these a bit longer than the recipe indicated)
THREE INGREDIENT PEANUT BUTTER COOKIES
1 cup sugar
1 cup peanut butter
Mix all three ingredients, make balls and roll in sugar (I rolled mine in a mixture of red and green sugar, which made them come out extra festive). Press with fork (once each way, so it’s like a cross). Bake at 350 for about 9-11 minutes. Super easy and so good.