I had plans to bake this weekend. Big plans! But as usual, other commitments got in the way and I got off to a late start. Tomorrow will be a baking extravaganza, but for today, I got started with my Rocky Road Fudge and these thumbprint cookies.
Thumbprint cookies may not necessarily be strictly part of a holiday culture, but they don make great holiday cookies because they are so pretty to look at and the flavor combinations can vary greatly.
There is some dispute about where these cookies actually come from. Some say they originate from Poland, some say they were the creation of Eastern European Jews. Others still say they are a variation of the Swedish cookie Hallongrotta which translates to “raspberry cave” because of the placement of the jam.
Thumbprint cookies are named because you form the dough and use your thumb to create a divot where the filling goes. Fillings are usually jam but can really be anything.
For this particular recipe, I took the easy way out. I don’t know about you, but my schedule tends to get packed around this time of year and making multiple batches of cookies and treats makes me want to take some shortcuts here and there. That’s why these are so perfect.
I simply made a variation on cake mix cookies.
I used 1 box of chocolate cake mix, 2 eggs, 1/2 cup vegetable oil, and an extra 1/4 cup of flour. Mix together until combined.
Roll the dough into 1 inch balls and place on a parchment lined baking sheet. Use your thumb to lightly press the balls down. Since these aren’t normal thumbprint cookies, the indent won’t actually stay, but the slight flattening is what you want anyway.
Bake at 375 degrees for 9-10 minutes.
While they are still warm, press in a peppermint Kiss. They will start to melt, but leave them alone and as they cool, the Kisses will solidify again.
This is a fun job for the kiddos.
I made 2 dozen cookies in about 30 minutes this way and they taste delicious so no one will know that you took a shortcut. But even if they did, no one would care.
They would just ask for more!