Noel Thumbprint Cookies

It is cookie season!



As you can imagine I have been full swing in baking mode. It seems there are too many recipes to try and not enough time in the day to try them all. These thumbprint cookies were the first Christmas cookie I tried this season and they did not disappoint. They were buttery, nutty, and fruity. I used raspberry and grape jam, because that is what I had on had. The original recipe suggest using strawberry jam, which I have posted below. I am going to keep trying to make as many recipes as a I can and I promise to post all of them. This weekend I was busy making fudge. Expect to see it later this week.

In other news I did not do any Christmas shopping this weekend and really should have.

Noel Thumbprint Cookies
recipe adapted from Taste of Home

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
3/4 cup finely chopped pecans
1/3 cup seedless strawberry jam

In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Shape into 1-1/4-in. balls; roll in nuts.

Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Fill with jam.

Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 3 dozen.