Growing up there has always been those cookies that are tradition to make during the holidays. It never truly feels like Christmas time without making these cookies. For years my family and I would gather around the kitchen counter and make Spritz and Tumbprints. I had two brothers so when we were younger it was our job to decorate the cookies my parent would press out. I love these cookies. The Spritz cookies are so buttery and I just add a touch more almond than I should because I love that butter and almond flavor
I did try a new thumbprint recipe this year, I found it on the blog Delish, which used coconut and was a slightly different recipe than I’ve used. The new recipe was good but I still prefer my families recipe which is a tad more moist, chewy, and the nuts give it more flavor. I also thought the coconut flavor would pop out more but it didn’t.
Hope these cookies add some holiday cheer to your kitchen like they did to mine!!!!
1990 Spritz
from Mom’s Recipe Box
1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1 teaspoon almond
1/2 teaspoon salt
1 egg
Pre-heat oven to 400 degrees. Mix butter and Sugar. Stir in remaining. Press on ungreased cookie sheet. Bake until set, not brown. 6-9 minutes.
Thumb Prints
from Ina Garten, Barefoot Contessa Family Style, 2002
3 sticks of butter, at room temp.
1 c sugar
1 tsp vanilla
3 1/2 c flour
1/4 tsp salt
1 egg, beaten, for egg wash
7 oz coconut flakes
Jam
Pre heat oven to 350 degrees. Cream together butter and sugar until just combined then add the vanilla. Separately sift together the flour and salt. With the mixer on low speed, add flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4″ balls. Dip each ball into the egg wash and roll in coconut. Place balls on an ungreased cookie sheet and press indentation into the top of each ball. Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is golden brown. Cool and serve.
Thumb Prints
from Mom’s Recipe Box
1/2 cup shortening
1/2 cup margarine
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 cup chopped pecans (optional)
Preserves of your choice
Pre-heat oven to 375 degrees.
Mix all ingredients.
Form into balls.
Place on ungreased cookie sheet.
Bake for 5 minutes, remove from oven.
Make dents and fill with preserves.
Cook for additional 7 minutes.
