FANCY THUMBPRINTS

Few people can resist a chocolate kiss. The orange in this variation of the classic thumbprint adds an elegant flavour while cream cheese makes them moist and rich.

Fancy Thumbprints

Star Tested Difficulty level: 3 out of 5 Thumbprints come in many flavours. This one began with a recipe from Today’s Parent magazine in 2008, but we opted for a chocolate centre instead of jam, and substituted orange juice and zest for lemon. 3/4 cup (185 mL) unsalted butter, at room

temperature 3/4 cup (185 mL) granulated sugar 4 oz (115 g) cream cheese, at room temperature 1 large egg 1 tbsp (15 mL) fresh orange juice 3/4 tsp (4 mL) finely grated orange zest 2-1/4 cups (560 mL) all-purpose flour 3/4 tsp (4 mL) baking powder Large pinch kosher salt 48 chocolate kisses, either Hershey’s milk chocolate or dark chocolate rosebuds About 2 tbsp (30 mL) icing sugar for sprinkling

(optional) In large bowl using electric mixer at mediumhigh speed, cream butter, sugar and cream cheese until smooth, about 2 minutes.

Add egg and beat well, then beat in orange juice and zest.

In small bowl, whisk flour, baking powder and salt. In 3 additions, add flour mixture to butter mixture, combining just until flour is incorporated and dough is smooth and soft.

Cover bowl with plastic wrap and refrigerate 1 hour or until firm.

Scoop dough 1 tbsp (15 mL) or less at a time and roll into balls. Place 2 inches (5 cm) apart on parchment-lined baking sheets. Press centre of each ball gently with thumb or handle of wooden spoon to make indentation.

Bake in batches in preheated 350 F (180 C) oven 12 to 14 minutes, or until bottoms are golden and “thumbprint” has risen.

Remove from oven and place a chocolate in the centre of each cookie. It will melt slightly and stay in place. Transfer cookies to rack to cool completely. If desired, sprinkle with icing sugar.

Store in airtight container up to five days or freeze up to 1 month.

Makes 48.