Thumbprint Holiday Cookies (Print Version)
# Ingredients:
01 -
1 stick (1/2 cup) of softened unsalted butter.
02 -
An equal ½ cup of sugar (white).
03 -
Packed brown sugar, ¼ cup.
04 -
Just a small pinch, ¼ teaspoon, of sea salt.
05 -
One egg, large in size.
06 -
2 and ½ cups regular white flour.
07 -
1 teaspoon of powder for baking.
08 -
2 teaspoons pure vanilla.
09 -
2 spoons of cocoa powder that's been dutch processed.
10 -
White sugar, another ½ cup, for rolling.
11 -
Seedless jam, ½ cup, for topping.
# Instructions:
01 -
Whip up the butter with both sugars until fluffy. Toss in the salt, egg, and vanilla, then mix thoroughly.
02 -
Sift your baking powder and flour into the mixture. Gently fold until it all comes together into dough.
03 -
Pull out half the dough. Blend cocoa powder into what's left until it's evenly mixed.
04 -
Roll dough into rounded scoops (about 1½ tablespoons). Cover these in sugar, then press a thumbprint dimple into each one.
05 -
Spoon jam into the dimples, then bake at 355°F for about 8 to 10 minutes. While warm, finish with extras like chocolate if you want.
# Notes:
01 -
They're best when mixed and baked fresh on the same day.
02 -
Cookies turn tough if baked too long, so keep an eye on them.
03 -
Melt-in-your-mouth toppings like chocolate are ideal right after baking.