It’s family tradition to make pressed Christmas cookies and thumbprint cookies every year. The only problem is both my mother and grandmother each had their own recipe so every year I was torn as to which recipe to use. Having experimented, I came up with a third generation recipe of my own. My version is based on my Grandmother’s recipe with a slight adaptation to make it easier to put through a cookie press. It has a buttery yet caramel taste from the brown sugar.
- 2 cups butter, at room temperature
- 1 1/2 cups brown sugar, firmly packed
- 2 egg yolks (keep whites if you are making thumbprint cookies)
- 1 teaspoon vanilla
- 4 cups sifted flour (sift before measuring)
- Preheat oven to 350F. Use ungreased cookie sheet.
- Cream butter for 30 seconds.
- Add brown sugar and cream until very light and fluffy, 3 to 5 minutes.
- Beat in egg and vanilla.
- Mix in 1/2 of flour then once combined, mix in the second half.
- Press unchilled dough through cookie press, add any decorations. We like to use milk chocolate or butterscotch chocolate chips as my family does not like candied fruit.
- Bake 10 minutes.
- Roll dough into walnut sized ball.
- Roll ball in frothed egg white then in finely chopped pecans, walnuts or coconut.
- Place on cookie sheet, press hole in centre of cookie with finger. This will flatten cookie somewhat.
- Add small amount jelly in centre hole (raspberry or black current is best).
- Bake 12-15 minutes.
Yield: varies, depend on size of cookies