#14 Creamy-Dreamy Thumbprints

My apologies for falling behind. Finals was a very hard and stressful week for me...buts its OVER! I'll try to catch up if I can. =)

CREAMY-DREAMY THUMBPRINTS

2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1/2 tsp almond extract
1 tsp vanilla
1-1/2 cups flour
2 egg whites, lightly beaten
Colored Sprinkles
Vanilla Frosting

• In a large bowl, beat butter with electric mixer for 30 seconds. Add sugar. Beat until combined. Then beat in egg yolks, vanilla and extract until combined. Beat in as much of the flour as you can with mixer, then mix in the remaining by hand.  Cover and chill for about 1 hour. 
• Preheat oven to 375 degrees F. 
• Shape dough into 1-inch balls. Roll ball in beaten egg white and then roll in assorted colored sprinkles. 
• Place balls 1-inch apart on cookie sheets. Using your thumb, make indentation in each dough ball. 
• Bake for 10 to 12 minutes or until bottoms are brown. 
• Transfer to wire rack and cool completely. Fill each thumbprint with frosting. Serve immediately. 

If saving for later use, store cookie without the filling in the middle stacked in an air-tight container with wax paper between layers.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition

#6 PB & J Thumbprints

PB & J THUMBPRINTS

2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1-1/2 cups flour
2 egg whites, lightly beaten
1 cup cocktail peanuts, chopped finely
Creamy Peanut butter
Jar of grape jelly

• In a large bowl, beat butter with electric mixer for 30 seconds. Add sugar. Beat until combined. Then beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with mixer, then mix in the remaining by hand. 
• Cover and chill for about 1 hour.
• Preheat oven to 375 degrees F.
• Grease cookie sheets. 
• Shape dough into 1-inch balls. Roll ball in beaten egg white and then roll in chopped peanuts.
• Place balls 1-inch apart on cookie sheets. Using your thumb, make indentation in each dough ball.
• Bake for 10 to 12 minutes or until bottoms are brown. Transfer to wire rack and cool completely.
• Fill each thumbprint with 1/2 teaspoon creamy peanut butter and then with 1/2 teaspoon grape jelly. Serve immediately.

If saving for later use, store cookie without the filling in the middle stacked in an air-tight container with wax paper between layers.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition

#1 Cherry Thumbprint

So I'm trying this little segment out, but its a dooooozy. "25 days of Christmas Sweets." Originally it was "Christmas Cookies" but then I expanded my recipes to cover a bigger range. Yes, I will diet AFTER Christmas, but before then...enjoy! A new sweet will be posted EVERY DAY until Christmas (hopefully!!)!

Thumbprints are a new adventure for me. I don't know why I've never made them before of wanted to make before--they are actually really EASY and quite delicious!

CHERRY THUMBPRINTS

2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1/2 tsp almond extract
1 tsp vanilla
1-1/2 cups flour
2 egg whites, lightly beaten
1 cup slivered almonds, chopped finely
1 can cherry pie filling

• In a large bowl, beat butter with electric mixer for 30 seconds. Add sugar. Beat until combined. Then beat in egg yolks, vanilla and extract until combined. Beat in as much of the flour as you can with mixer, then mix in the remaining by hand. 
• Cover and chill for about 1 hour.
• Preheat oven to 375 degrees F.
• Grease cookie sheets. 
• Shape dough into 1-inch balls. Roll ball in beaten egg white and then roll in chopped almonds.
• Place balls 1-inch apart on cookie sheets. Using your thumb, make indentation in each dough ball.
• Bake for 10 to 12 minutes or until bottoms are brown. Transfer to wire rack and cool completely.
• Fill each thumbprint with cherry pie filling and a cherry. Serve immediately.

If saving for later use, store cookie without the filling in the middle stacked in an air-tight container with wax paper between layers.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition