Now that I’m no longer pregnant, I am able to enjoy food once again. Heartburn isn’t 100% gone, but it’s minimal compared to the previous 7 months. One thing I’ve been enjoying over the holidays are cookies!! And my favourite so far are Thumbprint cookies (believe me I’ve tried a lot of different varieties this season). I’m not sure if I ever had the desire to try these cookies as it seemed like only “old” people would enjoy them (terrible to say, I know). But there is something to be said about “old people”, they have experience and they know what’s good and what’s not good. So, I’m glad that I tried one… well, I’m mildly glad, because after I tried one, I really liked them and then I tried a lot more until they were pretty much all gone.
What is a Thumbprint Cookie? I’m sure you will recognize them, here’s a Thumbprint cookie recipe from Life Made Delicious. The raspberry jam (or strawberry, whichever you prefer) is what really helps to make these cookies sweet and tasty. However, we ditched the chocolate drizzle and added something to make them a little crunchy – chopped almonds. I highly recommend adding this to the recipe, you will love it. A few dozen of these were made in my home this holiday season, some as gifts (that never made it to their destination, just because they were accidentally forgotten) and others for a cookie exchange and even more were made for us to enjoy. None have gone to waste. Serisously, if you haven’t had these before, give them a try, they are very yummy.
I have also been enjoying a great classic shortbread cookie this season. These cookies are delish, and you can dress them up as you please, using cookie cutters, sprinkles, chocolate, the possibilities are endless.
Here’s a super easy recipe:
- 1 cup (250 mL) butter, softened
- 3/4 cup (175 mL) icing sugar
- 1 tsp (5 mL) vanilla
- 2 1/2 cups (625 mL) all-purpose flour
- Heat oven to 350ºF. Line cookie sheets with parchment paper.
- In large bowl, beat butter, icing sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more butter, softened.)
- Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on parchment paper-lined cookie sheet
- Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
These shortbread cookies were made today (with pink sprinkles – guess who helped…), I might bring them to a New Years Eve party tomorrow night, otherwise, I will most likely be the one eating them all!
What are some cookies you enjoyed this holiday season?
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.