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How is your Christmas baking going on? I have been quite slow this year but I did manage a few delightful cookies.

Thumbprint cookies, the best kind of cookies. You can literally customize it as you want, you can add jams, jelly, make it savory, make it saucy or chocolatey! This cookie dough is super simple, needs minimal chilling time, can be kept frozen for baking whenever want.\

Thumbprint cookies make excellent addition in cookie boxes. If you are looking to make a cookie box, I have something better “The Ultimate Party Box”

Dulche de leche recipe using a can of condensed milk. If you are looking for a store bought option, this is the best.

Christmas baking : Thumbprint Cookies ( 2 in 1 ):

Raspberry Jam Thumbprint:

Soft, crunchy vanilla flavored thumbprint cookie with raspberry jam and rolled and with the coconut flakes that toast and add a whole new texture.

Coffee And Dulche thumbprint cookies:

Definitely for the grown ups, coffee granules specked through the dough giving that hit of caffeine bundled with the sweet caramelley dulche de leche.

Ingredients

Cookie Base Recipe

230 gm Salted Butter (room temperature) 2 sticks
2 L Egg yolks
½ tsp Baking powder
100 gm Icing sugar about ¾ cup
300 gm All purpose Flour 2 ⅔ cup

Raspberry Jam Thumbprint (12)

50 gm Shredded
50 gm Raspberry Jam as needed

Coffee & Dulche Thumprint (16)

2 tbsp Instant Coffee
1 can Dulche de leche (homemade / store bought) (recipe in text above)

Instructions

Cookie Base Recipe

In a bowl fitted with the paddle attachment on a stand mixer. Add the butter, icing sugar and beat for a minute on medium speed.
Add and beat the egg yolks. Sift the flour and baking powder
Mix on medium speed for a minute or two or until all the ingredients are completely incorporated.
Divide the cookie into two portions.

Raspberry Jam Thumbprint (12)

Take a portion of the base cookie recipe, refrigerate the dough for 15 minutes.
Take the chilled dough, using a cookie scoop, scoop out 12 cookies. Roll them into little balls in between your palms. Roll these cookie doughs balls in the coconut.
Using a measuring spoon- teaspoon, make a little dent in the middle of the dough. Chill these again for 15-30 mins.
Preheat the oven to 350°F/ 180°C
Add dollops of jam in the middle of the cookie and bake for about 12-13 minutes.
Remove from oven and let them cool on a cooling rack. These can be stored for about a week in an airtight container once the cookies are completely cooled. They also stay very fresh in the freezer.

Coffee & Dulche Thumbprint Cookies

Take a portion of the base cookie recipe, crush the instant coffee granules just a little so its still coarse. Mix it with the dough but not too much that it should leave a swirl of coffee granules. Refrigerate the dough for 15 minutes.
Take the chilled dough, using a cookie scoop, scoop out 16 cookies. Roll them into little balls in between your palms.
Using a measuring spoon- teaspoon, make a little dent in the middle of the dough. Chill these again for 15-30 mins.
Preheat the oven to 350°F/ 180°C, Bake the cookies on a parchment on a baking sheet for 13-14 minutes
Remove from oven and let them cool on a cooling rack. These can be stored for about a week in an airtight container once the cookies are completely cooled. They also stay very fresh in the freezer.
Pipe dollops of dulche in the middle of the cookie. Enjoy!
These stay fresh for 3-4 days and a week to 10 days in freezer.