I had good intentions of getting cookie recipes on here, and then life happens.
This is the craziest thing ever, but I might as well share so you can sympathize with me. A few weeks ago, when John was in Saudi Arabia, I was sitting on the couch after the kids were in bed. I felt something tickling my hand, and when I looked down there was a bug on my hand. So, pretty freaked out, I slung my hand, you know like you'd flick your wrist? And as soon as I did it, I heard a pop, and I thought my hand was going to explode. It hurt for two days. I could hardly move it. It was swollen and purple. I went to the orthopedic doctor last week, and he took x-rays and said I had dislocated it. What??! Crazy, right? So he told me to bind that finger to the one next to it to help it heal, but the pain would be gone by that weekend. That was last weekend, and it still hurts like crazy. I find it difficult to type, brush my teeth, put on lipstick, bake (you know, all the major things in life) and I've learned that I'm awful at trying to do things with my left hand.
That was my attempt at why it's been hard to update the blog, but it turned into a little more than that. But there ya go. This post has taken me two hours because I'm typing with my left hand. Just kidding. But sort of not.
Anyway, this is one of our new favorite cookies. I'm usually predictable when I make cookies - always chocolate chip - so I'm trying to get some new tricks up my sleeve. This one pleases my whole family. And, a bonus, they are SO EASY! Just a handful of ingredients that you will already have. Avery really loves the thumbprint part, too.
Thumbprint Cookies
1 cup (2 sticks) butter
2/3 cup sugar
1 tsp vanilla
2 cups flour
jam
ICING: 1/2 cup powdered sugar, 1 Tbsp milk and 1/2 tsp vanilla
Cream the butter and sugar in an electric mixer. Add vanilla and flour until dough forms. Sometimes I have to add just a small amount of water to get the dough to stick together. And sometimes, I don't. It's strange. But if the dough seems too crumbly, just add 1 tsp of water or so until it sticks together.
Roll them into balls - I used my small cookie scoop, and I felt like they were too big. Next time I'll go even smaller. Place on an ungreased cookie sheet, and smoosh a thumb into the center of each one. My kids really love doing this (but of course I have to go back and re-do them - their thumbs are a little small.) It needs to be a pretty good indention, otherwise the jam just runs over the top of the cookie and turns it purple. Ask me how I know this. Then take a little jam (you can use whatever you like or have on hand) and dollop it in the indention. I used my homemade blackberry jam for these, which was yummy. Bake at 350 degrees for 13-15 minutes, or until lightly browned. Make the icing while they are baking. Let them cool for ten minutes or so, and then drizzle the icing over the top of them.
They are delicious! My kids eat them up.
I hope you like them, too!
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