OLYMPUS DIGITAL CAMERA

Original Post 12/29/2014:

Every year, since I was a baby, my family has made these Christmas cookies (will share recipe on the blog next week!) AND Polish gingerbread (Piernik) (this one too!) covered with a chocolate glaze… yummy.

So Simple. So fun. So good.

We use (organic) sugar crystals and crushed walnuts for the toppings of the cookies. My aunt stepped it up a notch, making thinner versions (so they can be stacked and not be too thick) with jam in the middle.

I leave the Polish cookies and piernik duty to my Dad and aunt! I decided to start my own tradition and make thumbprints. The recipe is quite similar, yet different! They have been a hit the past 2 years, so I thought I’d share them with you…

FullSizeRender (1)

I made 2 kinds of dough – vanilla and chocolate….

IMG_1671

Then I combine the dough, making marble cookies.

FullSizeRender (5)

I also made some fudge for Christmas and had some left over, so instead of the using the ganache I usually make, I added some of the fudge in the thumbprint – genius! (pretty similar to ganache actually)

FullSizeRender (3)

My favorite are the ones with raspberry jam and the ones with apricot jam. You can use whatever jam you have handy.

Vanilla and Chocolate Thumbprint Cookies
Write a review
Print
Ingredients
  1. 1 batch Vanilla Dough or Chocolate Dough (or 1/2 batch each for marbleized cookies)
  2. 3/4 cup chopped pistachios, crushed peppermints, or sanding sugar
  3. 1/2 cup apricot jam, raspberry jam, or 1 batch Ganache
  4. 1 cup chopped dried fruit mixed with 1 tablespoon fruit jam or 1 cup chopped candied orange peel
Instructions
  1. Roll dough into 1-inch balls. (For marbleized cookies, roll out a 1/2-inch-thick rope each of vanilla and chocolate dough. Pinch 3/4-inch piece from each rope and roll together into a ball.) Roll in finely chopped nuts, crushed candies, or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
  2. For thumbprints: Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
  3. Let cool completely. Spoon jam, Ganache, dried fruit, or candied orange filling into thumbprints.
For Vanilla Dough
  1. 3 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 2 sticks unsalted butter
  4. 1 cup sugar
  5. 1 large egg
  6. 2 teaspoons pure vanilla extract
  7. Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
For Chocolate Dough
  1. 2 2/3 cups all-purpose flour
  2. 1/3 cup unsweetened Dutch-process cocoa powder
  3. 1/2 teaspoon salt
  4. 2 sticks unsalted butter
  5. 1 cup sugar
  6. 1 large egg
  7. 2 teaspoons pure vanilla extract
  8. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Adapted from Martha Stewart
Adapted from Martha Stewart
You Bet Your Pierogi http://youbetyourpierogis.com/

Bring these over to your Holiday Parties this season! They will be a hit =)

1Pingbacks & Trackbacks on Homemade Holiday Cookies

Leave a Reply

Your email address will not be published.