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Christmas Cookies in January?






Hey, look at me. I've really got my act together this year. I am already posting Christmas Cookie recipes - 11 months early!  Not falling for it, are you?  OK, this one falls into the  "a day late and a dollar short", category. I meant to share these with you before Christmas, but I just ran out of time.  Sooo, better late than never, right?

 In my family, we have started a new tradition - we give each other homemade presents for Christmas. I LOVE this! I think homemade presents are always more meaningful than any store bought present could ever be. Not that I am knocking store bought presents! I just think that homemade presents are just so sweet and charming. It reminds me of simpler times. *SIGH*

I think I must get my love for all things homemade from my mother. She is extremely talented and craft-y. She cooks, she bakes, she sews, she paints, she makes jewellery, she scrapbooks. My mom even makes all of her own Birthday/Holiday/Thank you cards. Seriously, my mom could give Martha Stewart a run for her money!

I decided to make beef jerky and tins of homemade cookies this year. Everything was a big hit! As soon as I came across this cookie recipe in the Food Network Magazine, I knew I wanted to make them. I think they were a great choice, and I could definitely see myself making these every year. Chocolate and Peppermint - a marriage made in heaven! The perfect Christmas cookie!



Cocoa Thumbprints
source: The Food Network Magazine Dec. 2011
makes : about 36 cookies


1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter,melted
2 large eggs, lightly beaten
1/2 cup confectioners' sugar
sprinkles, mini marshmallows, mini candies or dried fruit for filling ( I used Candy Cane Hershey's Kisses )

1. Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.

2. Preheat the oven to 325 F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2 inch wide indentation with your thumb. Place your choice of filling in the indentation. ( I left mine naked and topped with an unwrapped Hershey's Kiss when they came out of the oven.)

3. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks and cool completely. ( I popped the cookies into the freezer for a few minutes to harden the melted chocolate)


Tags: Christmas, Cookies

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