Making Thumbprint Cookies and more

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As promised, I am posting the last two recipes that I made for my cookie trays this holiday season.

THUMBPRINT COOKIES

1 egg separated
1/2 c. softened butter
1/4 c. brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 c. all-purpose flour
1.4 c. chopped nuts
2/3 c. jam or preserves

Mix all the ingredients together except the nuts and jam.
Roll the dough into balls.
Beat the egg white that was set aside and dip the balls into the wash.
Roll the balls into the chopped nuts and place them onto a parchment-lined cookie sheet.
Press the center of the balls down lightly with your thumb to make an indent.
Bake in a 325° oven for 5 minutes until slightly puffy. Remove the tray from the oven.
Place a dollop of jam into the center of each cookie and return to the oven.
Bake another 8 - 10 minutes or until you feel they are thoroughly cooked.
Let cool on the cookie tray for a few minutes before moving it to a cooling rack.

I have to admit I really liked the mixed berry jam for the thumbprints this year. Even though these cookies take a bit of time to prepare you will really enjoy serving them to your guests.

PEPPER COOKIES

1/2 c. oil
1 c. milk
1/2 c. chocolate chips
1/2 c. chopped walnuts
1 c. sugar
3 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 teaspoon each:
Allspice, cinnamon, cloves, ginger, baking soda, baking powder, and black pepper
(If you would like the cookie a bit spicier add another teaspoon of pepper)

Mix all the dry goods together.
Make a well in the center and add all liquids, chips, and nuts.
Roll into small balls.
Bake at 350° for 10 - 12 minutes.
Drizzle with confectionary frosting.

I hope that your holiday festivities were filled with delightful goodies that everyone could enjoy. If you missed my earlier posts with the other cookie recipes you can find the links below. May you have a blessed New Year.