There's no school today, due to "police activity" at the neighboring high school. Pretty crazy. But I'm taking the day as a mental health day for me and I'm going to spend time with my family. I caught up with some laundry, met the hubby at work for lunch, and am just enjoying my kids. And did I mention baking cookies?
I've been eying thumbprint cookies for a while now. I have a holiday party tomorrow and I wanna bring cookies, so this is what I'm bringing! These cookies just look so cute and well, they're just plain delicious too. I've Googled lots of recipes and I was pretty sure I wanted an egg free recipe for Mr A and you can't go wrong with cream cheese. Saucy Spirit's version hit the mark. No egg, no nuts, easy peasy.
Now a few other tips that made this possibly the fastest cookie making experience ever... Use a scoop. I love my little scoop. I have no idea what the measurement is, but it's exactly a mini muffin and makes perfect little cookies. Second, instead of using your thumb to make the indentation, use a wine cork. I just read this recently on one of the food blogs I read. If I ever figure out which one it is, I will reference back, I promise! There are a bunch of these corks lying around my house because the husband just leaves them random places. Finally! I good use for them. Just roll dough into little balls, then press the cork end in, make a corner turn, and remove. Perfecto!
Now let's talk jam. You can use any jam you'd like. I happened to have a lovely jar of homemade strawberry jam that my mom made. We're not big jam eaters here... Well, let me rephrase, I think Mr A would eat a whole lot more jam if we let him. But we don't have jam all that often. This homemade jam has been in my fridge since summer, I think, unopened, so still totally good. What better use than cookies?!
Last few comment about the cookies. The dough can be a little crumbly, so when you make the indentation, will dough occasionally separates slightly. Make sure to reconnect the dough so that the well for the jam doesn't flow out. Baking on a silicon mat or on parchment paper is great for clean up, especially if some of the jam overflows.
1/2 c butter
2/3 c sugar
1/2 c cream cheese
1/4 t almond or vanilla extract (optional)
2 c flour
- Preheat oven to 350.
- Cream together butter, sugar and cream cheese. Add in almond or vanilla extract if desired.
- Mix in flour, stir until completely blended together.
- Use a little scoop, then roll into 1-1.5 inch balls on a silicone mat or parchment paper. Press your thumb (or use a wine cork) down in the middle of each ball to flatten it and leave a little pocket for the jelly.
- Fill each cookie with the jelly of your choice and place in oven for 16-18 minutes, or until cookie is lightly browned.