1/2 c. sugar 3/4 c. butter 1 egg yolk 1 tsp. vanilla extract 1 1/2 c. flour 1/4 c. unsweetened cocoa 1 c. semi-sweet chocolate chips 1 tsp. shortening crushed peppermint candies
Preheat oven to 375. Line cookie sheet with parchment paper. Combine sugar, butter, egg yolk, and vanilla in large mixing bowl. Beat at medium speed until light and fluffy. Gradually add flour and cocoa until well mixed. Shape dough into 1″ balls and place 1″ apart on cookie sheet. Press thumb into middle of cookie to create an indentation. Bake 7-9 minutes or until set. Cool completely. Put chocolate chips and shortening in top part of a double boiler and mix well until melted. Fill indentation with melted chocolate and sprinkle crushed peppermint on top.
Eat with caution. Highly addictive and delicious 🙂
My KitchenAid mini food processor and Vita-Mix both died on me this week! Yikes! What will I do without my morning smoothies? Thankfully, they are both still under warranty. KitchenAid is sending me a new one (with a new 1 year warranty) and a pre-paid return label for the old one. Vita-Mix is sending a pre-paid label to return it for repair…it’s four and a half years old. How refreshing to experience such great customer service!! And just for everyone’s info, both companies produce products made in the USA!
So three cheers for KitchenAid and Vita-Mix and make sure you register your new appliances!!
For those of you who received the email this morning, please accept my apologies. My account was hacked and a mass email was sent out. Please rest assured that everything has been taken care of. I’m sorry for any inconvenience this may have caused!
I had the pleasure of baking for a interfaith “Nativity Walk” this past weekend. What a wonderful way to invite the spirit of the Christmas season and bring the community together as Christians. Members of the congregations came to walk through the hall that was decorated with the families’ Nativities. It was night full of fellowship, tasty treats, and the spirit.
I must admit, my ego swelled a little. It felt awfully nice to hear the many compliments on my thumbprint cookies! They sure are beautiful. Someone even said, “They don’t make cookies like this anymore!” I had so many people request the recipe that I must share it here as well.
1 c. Butter 1/2 c. Brown sugar, packed 2 eggs, separated 1 tsp. Vanilla 2 c. Flour 1/2 tsp. Salt 1 1/2 c. Finely chopped nuts
Preheat oven to 350 degrees. Mix butter, brown sugar, egg yolks and vanilla thoroughly in mixing bowl. Work in flour and salt until incorporated. Beat egg whites slightly in separate bowl. Roll dough into one inch balls. Dip in egg whites and roll in chopped nuts to cover. Place on parchment lined cookie sheet one inch apart. Press thumb in center of cookie and bake for 10 minutes or until lightly browned. Remove from oven and let cool completely. Fill cookies with preserves of your choice. The raspberry filling recipe follows.
3 1/2 c. Raspberries, frozen or fresh 1 c. Water 2 tbsp. Lemon juice 1 1/4 c. Sugar 1/3 c. Cornstarch
Place raspberries and water in saucepan and heat over medium heat for 5 minutes. Add lemon juice and stir. Mix sugar and cornstarch together and add to raspberry mixture in saucepan. Cook until mixture boils, stirring constantly. Boil for 2 minutes or until mixture thickens. Let cool before filling cookies.
I also made some chocolate chip cookies, I figured I might as well while I’m at it. Who wouldn’t?