BAK­ING

This is the kind of clas­sic made to be messed with. We trans­formed one fool­proof dough into a col­or­ful col­lec­tion ready to rock the cookie tin.

Better Homes & Gardens - - Contents -

Vari­a­tions on the clas­sic thumbprint cookie.

BA­SIC THUMBPRINTS

hands-on time 40 min. to­tal time 2 hr. 2/3 cup but­ter, soft­ened 1/2 cup sugar

2 egg yolks

1 tsp. vanilla

11/ 2 cups all-pur­pose flour

De­sired coat­ing

(see page 80)

De­sired fill­ing

(see page 80)

1. In a large bowl beat but­ter with a mixer on medium 30 sec­onds.

Add sugar. Beat un­til com­bined, scrap­ing sides of bowl as needed.

Beat in egg yolks and vanilla un­til com­bined. Beat in flour. Chill, cov­ered, 1 hour or un­til dough is easy to han­dle.

2. Pre­heat oven to 375°F. Grease a cookie sheet. Shape dough into 1-inch balls. Roll in de­sired coat­ing. Place balls 1 inch apart on pre­pared cookie sheet. Us­ing your thumb, make an in­dent in the cen­ter of each ball.

3. Bake 10 to 12 min­utes or un­til bot­toms are light brown. If cen­ters puff up dur­ing bak­ing, re-press with the round side of a mea­sur­ing tea­spoon. Re­move cook­ies; let cool on a wire rack. Be­fore serv­ing, fill cen­ters with de­sired fill­ing. Makes 30 cook­ies.

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