The Baking Season Has Begun

I started my holiday baking today. Each year I promise myself that I will try something new and each year I return to my tried and true favorites. And today was no exception.

I made a batch of Paula Deen's Thumbprint cookies because I love them. Because they are not overly sweet. Because the recipe makes a lot of cookies.

Thumbprint Cookies


3/4 lb. butter (3 sticks), softened
1 c. sugar
2 egg yolks
3 3/4 c. flour
1/4 tsp. salt
1 tsp. vanilla
any tart preserves

Cream butter & sugar. Add egg yolks & blend. Sift flour & salt, then blend into the butter mixture. Add vanilla. Chill dough thoroughly.

Preheat oven to 350. Shape dough into 1" balls. Place on ungreased cookie sheet. Make an indentation in each ball with thumb. Fill the depression with jam. (Jelly or pecan halves would also work). Bake 15 minutes or until lightly golden. Cool slightly before removing from sheet to rack.

Will keep well in a tightly closed container.

Now, I'm sure that the good folks of America's Test Kitchen would use a German engineered and machined stainless steel ruler to measure each ball of dough, but I used the tools that God gave me. I happen to know that the distance between the first and second knuckles of my left index finger is exactly one inch.

And instead of using my thumb to indent the dough, I used the cover of my candy thermometer.





I used raspberry jam, and I made a little less than 7 dozen.



After they cooled, I carefully packaged them in an air-tight container and placed them in the freezer for later.