Holiday Thumbprint Cookies
Servings: 36
Ingredients
- 1 cup unsalted butter, softened
- ½ cup sugar (I used organic cane sugar)
- 1 egg yolk
- ½ tsp vanilla extract
- 2½ cups all purpose flour
- ½ tsp salt
- 2 tbsp rosemary, finely chopped
- ⅓ cup cranberry sauce
- ⅓ cup marmalade
Instructions
- Combine flour and salt in a small bowl and set it aside.
- In a mixing bowl, beat the softened butter and sugar with a hand mixer until fluffy. Next, beat in egg yolk and vanilla extract. Gradually add flour, chopped rosemary to the bowl and mix at low speed until well combined. Divide the dough into two, wrap individually with plastic wrap and chill in the fridge for 2-24 hours.
- Take the dough out of fridge and set it aside for 15-20 minutes so it can soften. Preheat oven to 375° and line baking sheets with parchment paper.
- Roll the dough into 1¼" balls and place them 2" apart on the baking sheet. Use the back of ¼ teaspoon to indent middle of each cookie. If large cracks form, use bits of dough to fill the cracks. Fill center of cookie with cranberry sauce or marmalade.
- Bake the cookies for 15-17 minutes or until the edges of cookies are golden brown. Once done, let the cookies cool on the rack.