Finally, I’m home. Unfortunately, it isn’t quite as hot outside as I had hoped it would be. So I’ve been spending my days reading for fun (and not for nursing), writing, crocheting more headbands (buy them at my Etsy store!) and cooking. The other night we had Chicken Tostadas at Casa Thomsen, paired nicely with some gourmet Thumbprint Cookies whipped up by yours truly.
What I really love about making Thumbprint Cookies (besides the fact that they’re yummy) is that they are so simple. Often times I decide to make them and find that I have all the ingredients in the house already, which makes me feel like I’m cooking for free. I just put on my Gipsy Kings album (my preferred cooking tunes), forget to wear an apron, and get cracking in the kitchen. From starting ingredients to finished cookies, it only takes about 30 minutes–and your house smells awesome afterward! After doing some research online I found that there are (gasp!) even simpler recipes for these cookies out there–however, these cookies are so perfect that I wouldn’t dare to put anything less into them.
1/2 cup of softened butter
1/4 cup of brown sugar
1/4 cup of granulated sugar
1/2 teaspoon of salt
1 teaspoon vanilla extract
1 1/2 cup of sifted flour
2 tablespoons of milk (I use lowfat or nonfat, and they come out just fine)
Preserves of your choice (this time around, I did half apricot/peach, half fig)
Preheat oven to 375 degrees. In a medium mixing bowl, cream butter, sugar, salt and vanilla together until fluffy. Blend in flour and milk with a hand mixer (or your own arm and whisk, if you’re strong–I’m too wimpy for that). Shape dough into 1 inch balls and place on cookie sheet. Make small indentation with thumb in center of each ball, then use a teaspoon to fill the indentation with your preserves. Bake for about 12-15 minutes or longer, depending on your oven. I usually check on them after about 12 minutes and give them more time as necessary. Yields about a dozen and a half cookies, depending on how much cookie dough you eat.
Not to be bragadocious, but can I just say that these cookies knock those Knott’s Berry Farm ones out of the ballpark. I could eat them all day, everyday. In fact, they just need a whole new food group. The apricot/peach ones are absolutely divine and the fig were even tastier than I thought–sort of an uppercrust Fig Newton, only better. Here’s to simple recipes that make you look like a pro chef! Now go whip up a batch of your own, will ya? I have more cookies to eat.