Thumbprint Cookies

I've been busy...I mean really busy. I haven't done as much Christmas baking as in previous years, but this week I'm going to catch up. Sometimes I wonder how I'm supposed to fit in all the "holiday" events. I love this time of year, and man is it crazy! I haven't made these this year yet...just got the sugar cookies done today. I'll try to post a few more favorites as time goes on...but just know...these days are just as busy for me as they are for you!!! Merry Christmas!!!

Thumbprint Cookies

1/2 C Butter-flavored Crisco

1/4 C brown sugar

1 egg yolk

3/4 tsp. vanilla (can adjust a tiny bit)

3/4 C + 3 T freshly (finely) ground and sifted whole wheat flour

1/4 tsp. salt

2 egg whites (beaten with a fork, just enough to blend)

chopped pecans (just enough to roll dough in)

Preheat oven to 375 degrees. Mix together the shortening, brown sugar, egg yolk and vanilla. Add the flour and salt and mix for about 1-2 minutes on medium speed. Roll dough into 1 in. balls and then dip in egg whites, coating the entire surface. Roll in chopped pecans to coat. Place on greased cookie sheet. Bake at 375 degrees for about 4-5 minutes, use your thumb to press them down and then bake for about 7-8 more minutes or until lightly golden brown. Cool completely. Frost with Fluffy, White Buttercream Frosting.

Tint Fluffy, White Buttercream Frosting as many colors as you would like in separate bowls. Spoon frosting into the middle of each cookie.

Fluffy, White Buttercream Frosting

2 1/2 sticks butter

4 1/2 C powdered sugar

4-6 T milk (you don't want it too thick, but not too thin, either, so just add and mix and add more if needed)

1/2 tsp vanilla

Two hours before preparing frosting, get 2 1/2 sticks of butter out of refrigerator. Whip butter for several minutes until creamy and fluffy. Add powdered sugar 1 C at a time, beating the entire time. Keep beating until frosting is very thick. Add milk and vanilla and beat.

Note: If frosting seems too thick, add an additional tablespoon of milk.

And...the other one...

Here is the chewy version of the molasses cookie. Yep, its the big puffy one with the sugar on top...mmmm. I thought I gave this recipe out on my blog last year, but I didn't. So, making its debut is the Holiday Molasses Cookie...this cookie is sure to become a holiday tradition every year.

Holiday Molasses Cookies

3⁄4 C shortening

1 C brown sugar, packed

1 egg

1⁄4 C molasses

Mix above ingredients together and then add:

2 C + 2 T sifted and finely ground whole wheat flour

2 tsp baking soda

1/8 tsp salt

1⁄2 tsp ground cloves

11⁄4 tsp cinnamon

1 tsp ginger

Preheat oven to 375 degrees. Mix all ingredients thoroughly. Roll into 1 in. balls and dip tops in sugar. Put sugar in a bowl for dipping the cookie dough balls. Dip top of each dough ball in sugar. Drip a few drops of water from your fingers on the top of each ball to help the sugar remain on the cookie. Bake for 7-9 minutes. Makes 3 dozen cookies.

Gingersnaps

I posted these delightfully crispy, Christmasy spicy, tantalizingly aromatic cookies last year. They are so yummy! I have two versions of this type of cookie...one is the gingersnap and one is the Holiday Molasses Cookie that can be found in my cookbook. The Gingersnaps have the characteristic snappy texture and the molasses cookies are chewier. Both are AMAZING and both leave your house smelling better than any candle you could buy to make your house smell like "Christmas". We make these every Christmas and every year...they are devoured and my heart sings when my kiddos walk in from school noticing the fragrant, delicious aroma of cinnamon, cloves, ginger and molasses. Really...is there a better combination of Christmas smells???

Here is the recipe for the gingersnaps. The other recipe will be coming in a few days...be prepared for Christmas smells to fill your home and waft out to the doorstep when company arrives!!!

Gingersnaps

3/4 C butter-flavored Crisco

1 C brown sugar

1/4 C molasses

1 egg

2 1/4 C freshly ground and sifted whole wheat flour

2 1/8 tsp baking soda

3/4 tsp salt

2 1/8 tsp ground ginger (add 1/8 tsp more?)

1 T + 1/4 tsp ground cinnamon (add 1/4 tsp more?

1 tsp cloves

Cream Crisco, brown sugar, molasses and egg by mixing on medium speed for about 30 seconds and then on high speed for 2 minutes. Sift dry ingredients and stir into molasses mixture. Form balls (about 1 in. in diameter.) Roll tops and sides of dough balls in white sugar. Place 2 in. apart on greased cookie sheet. Bake about 10 minutes at 375 degrees. Makes about 40-45 cookies.

P.S. We are doing marshmallows and hot chocolate packets for neighbors again this year. They are cheap, easy and you can make wonderful memories making them with your kiddos!!!

ON SALE!!!

Order now...my cookbook is back on sale for the holidays. It is only $10.00!!! Buy it now! Christmas posts are coming soon. I'll also be posting my mallow mania posts from last year and I'll give some gift ideas, too...(what I'm making for my neighbors...)

See you soon!