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Brown Sugar Thumbprints
Chill: 1 hr
Cool: 1 hr
Bake: 15 mins to 17 mins at 325°F per batch
Ingredients
- Basic Sugar Cookie Dough
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 egg white
- 1 tablespoon water
- 1 cup very finely chopped almonds
- Candied red and/or green cherries, halved
Directions
1. Prepare Basic Sugar Cookie Dough as directed, except substitute brown sugar for granulated sugar and add cinnamon, allspice and ginger. Continue as directed. Tightly wrap dough with plastic wrap and chill for 1 hour or until dough is easy to handle.
2. Lightly grease cookie sheets or line with foil and lightly coat foil with nonstick cooking spray; set aside. In a shallow dish, use a fork to lightly beat egg white with water.
3. Shape dough into 1-inch balls. Roll balls in egg white mixture, then roll in almonds. Place balls about 2 inches apart on prepared cookie sheets. Press a cherry half in center of each cookie.
4. Bake in a 325 degree F oven for 15 to 17 minutes or until edges are firm and bottoms are very lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and let cool. Makes 55 cookies.
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Storage:
Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 cup butter, softened
- 1 3 ounce package cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vanilla
Directions
1. In a medium bowl, combine flour and cornstarch; set aside.
2. In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
