Back when my oldest (now grown) kids were little, I started a tradition that has stuck to this day and will probably continue until I am too old and feeble in mind and body to get to the stove. Mind you, there are some who would say that I already am feeble in mind, but that’s another story. And those people don’t get cookies from me. 😛
The tradition started because when they were little, I was too broke to buy them Christmas presents. I always had food in the house though so I figured that I may not be able to get them gifts, but they could have cookies. Plus, I always seemed to be trying to recreate a festive Norman Rockwell sort of holiday (even though my family is more like one of those Christmas movies where they are dysfunctional as all heck, yet are funny and have each others backs) and cookies seemed one way to do it.
So even now, I make cookies. Lots…and lots…of cookies. Oh my gosh, do I make cookies. I am the reason there is a shortage of baking supplies in Kentucky every year. And the reason my kids, husband and myself all need larger clothing come New Years Day. I usually make about 15 different kinds of cookies plus fudge, scones, all sorts of baked goods. Then we get fat
One of the ones I have been making since the first year I started this is Thumbprint Cookies. Who doesn’t like those, huh? The ones I make aren’t fancy; there are no unusual ingredients in them though I have branched out in the toppings since back in the day. These are simple, easy for a beginning cook, great for the kids to help with and they taste yummy. You can top these with jam, marmalade, different curds, chocolate kisses. You name it. This makes a LOT of cookies but the recipe is easily cut in half.
You know the drill… 🙂
- 1 cup sugar
- 2 cup unsalted butter, room temp
- 2 teaspoons vanilla extract
- 2 eggs
- 4 1/2 cups flour
- 2 teaspoons baking powder
- 1 bag mini chocolate chips (make sure it’s the mini ones; the regular sized ones poke out and get hard when baked plus make it difficult to shape the cookies)
- toppings of choice
- Preheat oven to 350.
- In a large bowl, beat the sugar, butter, vanilla and eggs until light and creamy.
- Add in the flour and baking powder. Mix well.
- Fold in the chips; mix well.
- Wrap the dough in plastic wrap and chill for about 30 minutes.
- Shape the dough into 1 inch balls and place on a cookie sheet 2 inches apart. Make a bowl shaped indent on the top of each cookie ball. I use the cap from a 2 liter bottle of pop; it works perfectly.
- Bake at 350 for about 12 minutes; until the edges of the cookie are light brown and the tops are set. While still in the pan, lightly repress the indentation since baking will have made it puff out.
- Remove from the pan and cool on a rack. When they are cool, fill with your choice of toppings. Store with waxed paper between the layers so they don’t stick together.
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