Read an Excerpt
One of the recipes for children featured in the book:
Holiday Thumbprint Cookies
Not only are these about the easiest cookies to make, but they also offer a great variation in ornamental ideas. Bits of candied cherry, single nuts, coconut, or a dollop of jam or melted chocolate can all be used for decoration.
1/2 cup (1stick) butter, softened
1/2 cup firmly packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon grated lime zest
1 cup all-purpose flour
1/4 teaspoon salt
1/4 to 1/3 cup finely ground almonds, walnuts or hazelnuts
Seedless jam, chocolate chips, candied cherries, walnuts, almonds, or pistachio nuts or other fillings
Preheat oven to 375'. In a bowl, beat the butter and sugar until light and fluffy. Beat in the egg, vanilla, lime zest, flour, and salt. Shape into a ball, cover, and refrigerate for 1 hour.
Break off walnut-size pieces and roll them into-inch balls. Roll the balls in the ground nuts. Place on a baking sheet and push down on each ball with your thumb to make an indentation. Fill the indentation with a dab of jam, a chocolate chip, a bit of candied cherry, or a nut half or piece.
Bake for 8 minutes, or until barely beginning to turn golden in color. Remove to a rack to cool. To sore, pack in single layers, separated by waxed paper, in an airtight container. The cookies will keep for about 1 week. Makes about 40 cookies.