Tuesday, October 29, 2013









October is National Cookie Month and one of my favorites for tea time is thumbprint cookies.  They are easy to make, you can make additions for unique flavors and the “thumbprint” can hold a variety of fillings! 



Here is a basic recipe and some variations for you to try:

BASIC THUMBPRINTS: Mix 1c butter, 1/2c powdered sugar and 1tsp vanilla until fluffy, then add 1/8tsp salt and 2 1/4c flour.  Refrigerate for an hour.  Roll dough into balls then place on greased cookie sheet and press centers with your thumb to make an indentation and bake at 350 degrees for 10-12 mins.  Cool and then fill.

            Cranberry Sage: Add 1/4c chopped dried cranberries and 2Tbs fresh chopped sage. 
Filling: Cranberry Sage jelly

            Peppermint-Chocolate: Knead in 1oz bittersweet or semi-sweet chocolate before chilling
Filling: 1Tbs butter, 2/3c powdered sugar, 1-2tsp milk to make spreading consistency then add peppermint extract & pink coloring, spoon into centers and top with crushed candy canes

            Coffee Truffle: Roll balls in mixture of 1 1/2tsp instant coffee and 1 1/2tsp sugar
Filling: Combine 2oz semi-sweet chocolate & 1/4c whipping cream and heat until cream is bubbly - let stand 1 min.  Stir until smooth and refrigerate until set.  Beat with electric mixer until creamy and pipe into center of cookies

            Pumpkin Spice: Roll balls in 2tsp sugar and 1tsp pumpkin pie spice
Filling: pumpkin butter sprinkled with chopped crystalized ginger 

            Eggnog: Add ¼ tsp nutmeg and 1/4c chopped walnuts
Filling: Beat 1/4 cup butter in small bowl until softened.  Gradually add 1c confectioners' sugar; beat until fluffy.  Beat in 2 tsp milk and ¼ tsp rum extract.  Sprinkle with additional nutmeg

            Flavored Iced: Spoon the following over warm cookies to coat tops: 2/3c powdered sugar, 1tsp butter, 1tsp favorite extract and enough hot water to make a smooth drizzling consistency
Filling: Add dried cranberries or nuts while the icing is still soft

            Lemon-Pistachio: Roll balls in 1/4c finely chopped pistachios
Filling: lemon curd

            Jelly-Nut: Roll balls in colored sugar or powdered sugar
Filling: Fill with jelly & press a toasted pecan into the top of each

            Orange Peel: Add 2tsp finely shredded orange peel to dough
Filling: Rosemary jelly 

            Turtle: Roll balls in finely chopped pecans
Filling: Combine 20 caramels and 2Tbs whipping cream and microwave 1 minute; stir. Continue microwaving until melted; stir until smooth, then spoon about caramel mixture into center of each cookie. Drizzle with melted chocolate.




All hard work brings a profit,
but mere talk leads only to poverty

Proverbs 14:23

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