Lemon Cheesecake Cookies

Makes about 2 dozen cookies

For the cookies:

4 cups sifted all-purpose flour, plus more for surface and more if needed

 1 tsp baking powder

 1/2 tsp salt

 8 ounces (2 sticks) unsalted butter, softened

 2 and 1/2 cups sugar

 2 large eggs

 2 tsp pure vanilla extract

 1 tsp orange zest

For the lemon cheesecake filling:

 1/2 cup lemon curd, at room temperature (recipe follows)

 4 oz cream cheese, softened

 1 tbs sugar

Sift flour, baking powder, and salt into a bowl. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and two cups of the sugar on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight. 

Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 

In a food processor, pulse together remaining 1/2 cup sugar and orange zest until well blended (sugar will turn a light orange color). Place in a small bowl and set aside. 

Remove dough from fridge and place on a lightly floured work surface. With a knife or bench scraper, cut dough into 24 equal portions (this is easiest with the aid of a kitchen scale – each dough portion should weigh 1/2 oz). Using your hands, roll a piece of dough into a ball. Gently roll the ball of dough in the orange sugar, until evenly coated. Place the ball of dough on a baking sheet and flatten slightly with the back of a spoon. Repeat with remaining 23 pieces of dough, placing cookies approximately 2 inches apart on the baking sheet. Freeze cookies for 15 minutes before baking. 

While the dough is chilling, make the filling. In the bowl of an electric mixer fitted with a paddle attachment beat together all ingredients until smooth and creamy. 

Bake cookies for 9 minutes – they will be pale and just barely set. Remove from oven and spoon a circle of the filling on top of each cookie. Return cookies to oven and bake until the edges are golden brown and the filling is slightly puffy – about 6 minutes. Remove from oven and transfer to a rack to cool.

Lemon curd

 Makes approximately 1 cup

Ingredients

 4 large egg yolks

 1/2 + 2 tbs sugar

 3 oz freshly squeezed lemon juice (from about 2 and 1/2 lemons)

 4 tbs unsalted butter, at room temperature

 Pinch salt

 2 tps lemon zest

In a heavy, non-reactive saucepan, beat yolks and sugar until well blended. Stir in all other ingredients. Cook over medium-low heat, stirring until thickened (it will thickly coat the back of a spoon, but will still be pourable). Do not allow to boil, or it will curdle (if it begins to steam, remove from heat and stir vigorously until it cools down). When thickened, strain into a clean bowl, pushing through strainer with the back of a spoon. Let cool and then chill in the refrigerator.

http://www.moderndomestic.com/2010/02/when-life-gives-you-cookie-dough-make-lemon-cheesecake-cookies/

Chocolate Peanut Butter Cup Cookies

1 cup semi-sweet chocolate chips

 2 squares (1 oz each) unsweetened chocolate

 1 cup sugar

 1/2 cup butter, softened

 2 eggs

 1 tsp salt

 1 tsp vanilla

 1½ cups plus 2 Tbl flour

 1/2 tsp baking soda

 3/4 cup finely chopped honey roasted peanuts

 36 miniature Peanut Butter Cups, frozen and unwrapped

 1/4 cup peanut butter baking chips

 1/4 cup semi-sweet chocolate chips

 1 tsp shortening

Preheat oven to 350°.  In microwave safe bowl, combine semi-sweet chocolate chips and unsweetened chocolate and microwave at 50% for about 2 minutes, stop and stir every 30 seconds until smooth and melted.  Cool slightly.  Cream sugar and butter in large bowl.  Beat at medium speed with electric mixer until blended and crumbly.  Beat in eggs, one at a time, then salt and vanilla.  Reduce speed to low.  Add chocolate slowly, mix until well blended.  Stir in flour and soda until well blended.  Scoop dough into 1¼” balls with small cookie scoop.  Roll in chopped peanuts.  Place on ungreased baking sheets.  Bake for 8 minutes or until set. Press a frozen peanut butter cup into center of each cookie immediately upon removing from the oven.  Press cookie up against peanut butter cup if desired for appearance, but do not touch peanut butter cup again since it is now melting, it must remain intact.  Cool completely.  Melt peanut butter chips, semi-sweet chocolate chips, and shortening in microwave at 50% for 1½ minutes, stir every  couple seconds, until smooth and melted.  Put melted peanut butter chocolate mixture in plastic baggie, snip corner and drizzle back and forth over cookies.  Allow to set up. 

Makes 3 dozen.

http://cookiescakespiesohmy.com/2011/12/11/chocolate-peanut-butter-cup-cookies/

Salted Caramel Cookie Cups

Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel.

INGREDIENTS:

 •2 cups of crushed pretzel rods

 •1 tube of refrigerated sugar cookie dough

 •6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts

 •32 Kraft caramels (unwrapped)

 •1/2c. butter

 •1 (14 oz.) can of sweetened condensed milk.

DIRECTIONS:

 •Using your hands, knead 1 cup of pretzel crumbs into cookie dough.

 •Form into 12 balls and place into a greased muffin tin.

 •Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.

 •Melt candy melts in the microwave in 30 second increments until smooth.

 •Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup (save just a little bit to drizzle on the top!) Allow this to harden while you make your caramel. 

•To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching. (about 6-8 minutes).

*note: this makes about twice as much caramel sauce as you will need.  You can cut the ingredients in half, but then what to do with 1/2 of a can of condensed milk?!?  I say make the full batch and use the leftovers on ice cream!

•Spoon caramel into hardened cups.

•Drizzle with more melted chocolate if desired.

http://easybaked.net/2011/06/17/salted-caramel-cookie-cups/

Boston Cream Pie Cookies

Makes 21 cookies. 

Thumbprint Filling 

1 pack (1 ounce) instant vanilla pudding

1 1/2 cups milk

1 teaspoon vanilla

Creamables 

1 stick butter

1 cup white sugar

Wet Ingredients 

1 egg

2 teaspoons vanilla

Dry Ingredients 

1 1/4 cups finely ground oatmeal

1 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Glaze 

1 1/4 cups chocolate chips, melted

1. In a small bowl, make the pudding. Use 1/2 cup less milk than the box instruction call for, and add 1 teaspoon of vanilla. Put the pudding in the refrigerator to cool until Step 10. 

2. Preheat oven to 350º. 

3. In your Kitchen Aid or a large mixing bowl, cream together the creamables. 

4. In a small bowl, combine the wet ingredients. Whisk together until smooth. 

5. Add the combined wet ingredients to the creamables. Mix together until well incorporated. 

6. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.  

7. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined. 

8. Shape dough into balls--about 2 tablespoons each. 

9. Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets. 

10. Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the thumbprint filling. 

11. Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool. 

12. Melt 1 1/4 cups chocolate chips in the microwave or over a double boiler. Dip the tops of the cooled cookies into the chocolate. Return the cookies to the wire racks so that the chocolate cools and solidifies.

http://oatmealcookie.typepad.com/the_oatmeal_cookie_blog/2011/12/12-days-of-christmas-cookies-7-boston-cream-pie-cookies.html

Surprise Cookies

These are called surprise cookies. This name had a bit of a double meaning when I made them recently as a surprise for a friend’s birthday. They are also normally called surprise cookies from the slightly toasted marshmallows tucked in between the rich brownie-ish cookie and fudgy frosting. I took them to work on my friend’s birthday and they were a huge hit. I had to bring her a few to take home the next day as her birthday treats were gone the day of! 

Note, I did tweak the recipe a tad, especially the frosting – I cut back on the milk and powdered sugar compared to the original frosting recipe a lot which made more of a fudge for the cookie topping vs a frosting. I also made the cookies on a smaller scale than the original recipe called for, but these cookies are pretty rich so I think the smaller size was perfect. 

Recipe (Adapted from Martha Stewart’s Cookies )

For the cookies

 •1/2 cup softened butter

 •1 cup sugar

 •1 egg

 •1/2 cup milk

 •1 tsp vanilla

 •1 3/4 cups flour

 •3/4 cup cocoa powder

 •1/2 tsp baking soda

 •1/2 tsp salt

 •Around 100 mini marshmallows

For the frosting

 •6 Tbsp butter

 •¾ cup cocoa powder

 •2 Tbsp milk

 •1 ¼ to 1 ½ cup powdered sugar

Preheat the oven to 375F. I used my stand mixer and creamed the butter and sugar together for 2 minutes until butter and sugar is pale yellow and fluffy. Add the egg, milk, and vanilla. Once combined add the dry ingredients and mix on low until incorporated. 

Scoop tablespoonfuls of dough onto the cookie sheet. I only baked 8 cookies per sheet to give them room to expand. Bake cookies for 6-8 minutes (the cookie should be firm). Next press 3 mini marshmallows onto the cookie and bake for another 2 minutes until toasted. Allow cookies to completely cool. 

Melt butter and cocoa powder for frosting in a saucepan, stirring occasionally. Add in milk and 1 and ¼ cup powdered sugar. If desired add additional powdered sugar (you may need a bit more milk for consistency). 

Spread a small amount of frosting on each cookie, enough to hide the marshmallows! 

Once the frosting has dried/set you can stack the cookies using wax paper between the layers of cookies.

http://www.flowerandsugar.com/blog/2012/04/21/surprise-cookies/

Salted Caramel and Coconut Thumbprint Cookies

3 sticks unsalted butter, room temperature

1 cup sugar

2 teaspoons pure vanilla extract

3 1/2 cups all-purpose flour

2 t. Table salt

1 large egg, lightly beaten + 1 tablespoon water

12 ounces sweetened flaked coconut

Large, flaky fleur de sel  

Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap or into two balls, then roll into 1 1/4-inch balls. I used a small cookie scoop to ensure each cookie was uniform in size. Dip each ball in beaten egg with water, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 – 12 minutes, then remove sheets from oven, and re-press indentations. I used the end of a rounded knife to push the dough down. Let cool on wire racks. Repeat with remaining dough.

Salted Caramel Sauce 

1 ½ C. sugar

¼ C. water

½ t. lemon juice

1 C. heavy cream

2 t. Grey Salt 

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

http://authenticsuburbangourmet.blogspot.com/2012/03/salted-caramel-and-coconut-thumbprint.html

Black Forest Cookies

What you need: 

For the cookie part:

 ■½  cup butter

 ■2/3 cup sugar

 ■1 egg, separated 

■2 tbsp milk

 ■1 tsp vanilla

 ■1 cup flour

 ■1/3 cup cocoa powder (regular, not dutch process)

 ■1/4 tsp salt

 ■1/4 cup sugar, for coating the cookies

For the gooey filling:

 ■½ c cream cheese

 ■3 tbsp dried cherries, chopped (if you don’t have or can’t find dried, I suppose you could use some other kind but really, look for the dried ones, they’re awesome)

 ■¼ c icing sugar

To make them look super fancy:

 ■½ c semi-sweet or bittersweet chocolate chips

What you gotta do: 

As usual, have all the ingredients waiting for you on the counter. It’s best if everything is the same temperature: room temperature. But don’t bother preheating the oven quite yet. 

As with nearly all cookie recipes, you start by creaming the butter and sugar. 

Separate the egg, set the white aside, and add the yolk to the butter/sugar along with the vanilla and milk. 

Sift the flour and cocoa together. I use a sieve over a bowl. 

I recommend a bowl wider than the sieve. 

I just dumped all the dry stuff in with the wet and started stirring. And panicking. It looks really dry at first. Like way too dry. 

But I kept stirring and eventually it all mixed in and formed a really soft dough. 

That’s why I wrapped it up and put it in the fridge for an hour. I totally did the dishes while it chilled. Totally did. Okay, yeah, total bullshit. But I thought about doing them. 

Once it firms up a little, roll it all into balls. Yup, do all of them first. (Actually, preheat the oven to 350 first). 

You get a better idea of how many there are, get a chance to make sure they’re all about the same size, and you won’t be constantly wiping egg white off your hands to roll the next one. 

Yup, egg white. Dip each ball in the egg white. 

Actually, best to dip only half of it, then roll it in your palm to spread it around. A bit too much egg white isn’t terrible. It comes off looking and tasting kinda meringue-like, but if you’re aiming to make these look fancy, less egg white is better. 

Roll the whited balls in sugar and place them on a cookie sheet. With your thumb, a bottle cap, or a half teaspoon measure, press the balls down and make a dent. 

Bake about 10-12 minutes, and then while they’re taking a minute to cool on the pan, use that measuring spoon to refresh the dent in the middle. You could probably skip this step if the dent stays, or if you’re okay with a slightly shallower dent. 

Put them all on a rack to cool completely. You can make the filling while they cool. 

Combine the cream cheese, icing sugar and chopped cherries in a bowl, then transfer it to a sammich bag. 

Cut the corner off the bag and squeeze a bit of the filling into each cookie. 

Resist the urge to poke at them or eat them. They’re not done yet and yes they really need the last step.

(Note the white-ish meringuey coating. It's actually kinda crispy and tasty, but has a slightly different aesthetic.) 

Melt the chocolate chips in the microwave on medium heat. Seriously, everything in the microwave should be done on medium heat unless it’s water you’re trying to boil. The radiation is just too intense; you’ll scorch the chocolate. 

Once it’s all melted, put in into a sammich bag as well, and trim a tiny bit off the corner. 

Back and forth across the top of the cookies and the decorating is done. They’ll need a minute or two in  the freezer to set before you can pack them into the magic cookie tin to take to work. Keep them in the fridge though, there's cream cheese in them.

http://www.authorskitchen.com/blog/2011/6/10/black-forest-cookies.html

Chocolate Turtle Cookies

Ingredients

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 tablespoons (1 stick) butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

1 1/4 cups pecans, chopped fine

14 soft caramel candies

3 tablespoons heavy cream

Instructions

1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.

3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

http://pixelatedcrumb.com/2012/01/11/chocolate-turtle-cookies/

German Chocolate Cookies

** The original recipe makes 5-6 dozen cookies. I didn’t need quite that many, so I halved all the ingredients and came out with a little over 2 dozen delicious cookies.

Ingredients:

 (Cookies)

 - 1 stick butter

 - 1/2 cup milk chocolate chips

 - 1 cup sugar

 - 1 large egg

 - 1/4 tsp baking powder

 - 1/4 tsp baking soda

 - 1/2 tsp salt

 - 1 tsp vanilla

 - 1-1/2 cup flour 

(Filling/Frosting)

 - 1/4 cup firmly packed brown sugar

 - 3/8 cup shredded coconut

 - 1/4 cup chopped pecans

 - 1/4 stick butter

 - 1 egg yolk

Steps:

 (1) Preheat oven to 350. Grease some cookie sheets.

 (2) In a large, microwave safe bowl, melt 1 stick butter + chocolate chips on high for about 1-2 minutes. Stir until smooth.

 (3) Add sugar, vanilla, and large egg. Mix well.

 (4) Slowly add dry ingredients. Mix until ingredients are fully incorporated. Set aside while you make the frosting.

 ** Dough will be stiff and a bit crumbly — perfect for rolling into balls.

 (5) In a food processor, combine brown sugar and coconut. Mix until the coconut is in small pieces.

 (6) Add chopped pecans, and pulse processor.

 (7) Cut butter into 4 chunks and add those to the processor as well. Pulse a few times until butter has been chopped into small pieces.

 (8) Add your egg yolk, and process until all ingredients are thoroughly mixed.

 (9) Stick your frosting into the fridge to chill while you roll out your cookie dough.

 (10) Roll cookie dough into 1-inch balls with your fingers, and place them on your cookie sheet about 1-2 inches apart.

 ** The recipe says you should have about 12 balls per standard cookie sheet. My baking pans are a little smaller, so I was working with about 8-9 balls per pan.

 (11) Using your thumb, press down the center of each ball to make a deep indentation.

 (12) Pull your frosting out of the fridge and roll it into 1/2-inch balls. Place each ball into the center of every cookie dent.

 (13) Bake for 10 minutes.

 (14) Allow cookies to cool on your baking sheet for a couple minutes, then remove to a wire rack to finish cooling.

 ** Cookies are extremely soft when they come out of the oven, so if you move them right away, they’ll break. If you leave them in their baking sheet for 2 minutes, they will firm up enough to move without breaking.

 (15) Enjoy plain, or with a tall glass of milk.

http://www.justputzing.com/2011/11/german-chocolate-cake-cookies.html

Gingerbread Cheesecake Cookies

Servings: 1 dozen cookies  

Ingredients 

1 box gingerbread cake and cookie mix

1/4 cup hot water

2 tablespoons butter or margarine, melted

4 ounces cream cheese

1/4 cup sugar

1/8 teaspoon salt

1 egg yolk

1 1/2 teaspoons sour cream

1/4 teaspoon vanilla 

Directions:  

Cheesecake:

1.Mix together cream cheese, sugar and salt with an electric mixer until smooth.

2.Add egg yolk, sour cream and vanilla.

3.Refrigerate while you go on to the next step of making the cookie dough.

Cookies:

1.Preheat oven to 375 degrees.

2.Stir gingerbread mix, water, and butter in medium bowl, using spoon, until dough forms.

3.Shape dough into 1 1/2 inch balls. Place on an ungreased cookie sheet. Make a deep indentation with your thumb in each cookie.

4.Bake cookies for 5 minutes and remove from oven.

5.Re-"thumb" the indentations if they widened in the oven.

6.Using half of a teaspoon, fill the indentations in the cookie with the cheesecake mixture.

7.Return to the oven for another 5-6 minutes. Cool completely  before removing from cookie sheet.

http://www.foodrepublic.com/2011/12/13/gingerbread-cheesecake-cookies-recipe

Black Forest Cookies

Ingredients:

1 box chocolate cake mix (we like chocolate fudge)

1 egg

1/2 c. butter, softened (that's one stick)

1 can cherry pie filling

buttercream icing (recipe below)

chocolate sprinkles, optional (you can find them near the ice cream toppings or in the cooking aisle)

note: this recipe uses about half the can of cherry pie filling, so I usually double it and use the whole can.

Directions:

Preheat oven to 350 degrees. Mix cake mix, egg, and butter in a medium bowl until well blended and stiff dough forms. Roll into 1" balls and set on greased cookie sheet. With your thumb, make an indentation on each ball.

Open pie filing and place one cherry and a bit of sauce in each cookie's indentation.

Bake for 8-10 minutes until just set. Cookies will spread when baking. Cool completely.

Put frosting in a pasty bag with a star tip (or a ziploc bag with the end snipped off). Make a circle of frosting around the cookie's center and garnish with sprinkles. Yum!

Basic Buttercream Icing:

1 cup butter, softened (use vegetable shortening when pure white icing is needed)

1/2 cup milk

2 teaspoons vanilla or other desired flavoring

2 pounds confectioners' sugar (about 5 cups) 

Cream butter until smooth. Add about 1 c. sugar at a time, alternating with a little milk. Blend well. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.

http://www.gourmetmomonthego.com/2008/09/black-forest-cookies.html

Chocolate-Covered Cherry Cookies

Cookies -

 1/2 cup butter

 1 cup sugar

 1 egg

 1 + 1/2 tsp vanilla

 1 + 1/2 cup flour

 1/2 cup bitter cocoa

 1/4 tsp salt

 1/4 tsp baking powder

 1/4 tsp baking soda

 Cherries (1 jar should be more than sufficient – especially if cutting cherries in half)

Glaze -

 6 oz chocolate chips

 1/2 cup condensed milk

 1/4 tsp salt

 1 – 1 1/2 tsp cherry juice (we use WAY MORE – so don’t throw the juice out too quick)

For cookies – cream butter, sugar, egg & vanilla.  Add remaining dry ingredients.  Blend at low speed until dough forms (about 1 minute).  Roll 1/2″ – 3/4″ balls.  Place on ungreased cookie sheet.  Dent each and put cherry in dent (we use 1/2 cherry – round side up). 

For glaze - heat chocolate chips and condensed milk over low heat (or microwave) – stir often.  Remove from heat.  Stir in salt and cherry juice (add more cherry juice if needed to get the right consistency for glazing).  Cover cookie w/small amount of glaze.  Bake 8-10 minutes at 350 degrees.

http://blog.zimbrickfishhatcheryroad.com/2011/12/happy-honda-treats-recipe-exchange/

Jam Thumbprint Cookies with Almond Paste - Marzipan Kugeln

Using almond paste in the dough makes these Jam Thumbprint cookies extra tasty. Use any flavor jam for the center. The jam bakes down to a thin layer in the oven and isn't sticky on these thumbprint cookies.  

Makes 5 dozen

Yield: 5 dozen - 60 cookies 

Ingredients:

•10 T. butter (133 g.)

•7 oz. almond paste (198 g. or 1 tube)

•3/4 c. powdered sugar (66 g.)

•1 large egg (70 g.)

•1/2 tsp. extract (lemon or almond or vanilla)

•2 c. + 3 T. flour (265 g.)

•3 - 4 T. Raspberry jam

•Powdered sugar for dusting 

Preparation: 

Mix butter, almond paste (or marzipan) and sugar until smooth. Stir in the egg and extract, then add the flour and mix until a stiff dough forms.

These cookies can be formed immediately, or you can refrigerate for up to two days.  

Using a teaspoon of dough at a time (measure with a teaspoon the first few times to get the feel of it), roll dough into balls and place on an ungreased cookie sheet.  

Press a wooden dowel (the handle of a wooden spoon, for instance) or your floured finger into the middle of each ball to form an indentation. Fill each indentation with a little jam.  

Bake at 350°F for 12 - 15 minutes. Try not to let them brown, as they dry out quickly.  

Place hot cookies on a rack and dust with powdered sugar. Cool and store for 1 to 2 weeks.

http://germanfood.about.com/od/bakingindex/r/Jam-Thumbprints.htm

Filled Date Cookies with Walnuts, Cinnamon, and Spiced Rum

Ingredients

1 cup brown sugar

1 cup white sugar

1 cup butter, room temperature

3 eggs, beaten

1/4 cup hot water

1 teaspoon vanilla

1/2 teaspoon salt

3 3/4 cups all-purpose flour, sifted

1 teaspoon baking soda 

Date filling

1 pound dates

water to cover the dates

splash of dark spiced rum (about 1/2 cup)

cinnamon

ground ginger

1 cup chopped walnuts

Topping

large walnut pieces, preferably halves (approximately 3 dozen)

ground cinnamon 

Directions 

1. Cook the pitted dates over medium heat in a little water in a medium saucepan, stirring frequently. When dates have a fairly smooth consistency, cool, then stir in a splash of spiced rum and a little ground cinnamon and ground ginger (to taste), and chopped walnuts. Set aside filling mixture to continue to cool. (You can make this ahead and refrigerate for a couple days until you're ready to make the cookies.)

2. Preheat oven to 350 degrees Fahrenheit.

3. In large bowl, cream the butter with the sugars.

4. Add the beaten eggs and mix well.

5. Add the hot water and vanilla.

6. In a separate bowl, sift together dry ingredients (flour, salt, and soda).

7. Add dry ingredients to the wet mixture and stir well.

8. Prepare a lightly greased cookie sheet.

9. Remove dough by the teaspoonful from the bowl, and gently roll into small balls in your hand, placing on cookie sheet with plenty of space (about an inch or so) between the balls.

10. When you have filled the sheet with cookie dough balls, wash your hands, and using a clean, wet finger, make a small depression in each ball. It's okay if the ball gets a little flattened in the process.

11. Fill each depression with a small amount of date filling.

12. Take a walnut half (or large piece of walnut) and press into the date filling in the center of each cookie dough ball. Finish by dusting lightly with ground cinnamon.

13. Bake for approximately 13 minutes, or until cookies are firm and golden.

14. Cool for a minute on the cookie sheet, then transfer to a wire rack to finish cooling.

This recipe seems to make about 2-3 dozen cookies (depending on their size). The cookies are nicely symmetrical and would be pretty on a holiday cookie & candy plate.

Variations: consider adding raisins, chocolate chips, or shredded coconut to the mixture.

http://kitchenempress.blogspot.com/2009/01/filled-date-cookies-with-walnuts.html

Martha Stewart's S'mores Cookies

Yield Makes 30

Ingredients 

 1/2 cup old-fashioned rolled oats

 1 cup all-purpose flour, (spooned and leveled)

 1 cup whole-wheat flour (spooned and leveled)

 3/4 teaspoon ground cinnamon

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 1 cup (2 sticks) unsalted butter, room temperature

 3/4 cup light-brown sugar

 1 large egg

 8 ounces bittersweet or semisweet chocolate, cut into 30 squares

 15 large marshmallows, halved horizontally

Directions 

1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

 2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

http://www.marthastewart.com/336491/smores-cookies

Marmurkowce: Shortbread Cookies with Nutella and Marbled Hazelnuts

Shortbread cookies with Nutella and marbled hazelnuts. Quick and easy to prepare. I invented it for the kids especially on Mother's Day because my babies do not like the cakes actually just a simple cookie.

Ingredients:

 •300g plain flour

 •250g margarine

 •2 egg yolks

 •150g of sugar

 •pinch of salt

 •heaped tablespoon cocoa

 •about 40g hazelnuts

 •2 tablespoons cream, chocolate-peanut-type Nutella

 •1 chocolate (can be dark, milk or white. I gave bitter) 

Method of preparation:

 1. The flour, margarine, egg yolks, sugar and pinch of salt, knead pastry. Divide dough in half and add one half of the cocoa. Knead the dough with cocoa. Wrap the dough in two cling film and put in the fridge for 30 minutes.

 2. Knead the dough chilled together, but only a little, that the batter has taken marbled appearance.  

 3.The dough to form balls and place on a baking tray lined with baking paper (They two sheets of cookies). In each bead to make indentation with your finger.

4. Nutella filled cavity. Press lightly on the Nutella nut. At the end of biscuits spread with protein. 

5. Bake in preheated oven for about 10 - 15min. at 200 ° C. Cool.

6. Dissolve the chocolate in a water bath. Garnish with her cookies. 

Makes 30 cookies.

http://www.domowe-wypieki.pl/przepisy-ciasteczka-bez-nadzienia/176-przepis-na-marmurkowce-

Thumbprint Almond and Date Cookies

1/2 cup almond butter

2 cups almond meal

1/4 cup plus 2 Tbsp maple syrup

1 Tbsp pure maple sugar granules (powder)*

1/2 tsp pure vanilla

1/2 tsp almond extract

Place almond butter in mixing bowl and stir until smooth and creamy. Add almond meal, maple sugar granules, maple syrup, vanilla, and almond extract. Mix completely. Form dough into small rolls and then pinch off enough for a small cookie. Roll into a ball and then place on baking sheet and press thumb into center to make an indentation. Then prepare date filling using recipe below: 

1 cup dates, pitted

1 Tbsp cornstarch

1/2 cup granulated sugar

1/2 cup water

1/2 cup finely ground almonds 

For the filling, mix the water, cornstarch and sugar together. Add dates and bring to a simmer over medium heat. Cook until thick and dates are smooth. Remove from heat and cool slightly. Fill each indentation in cookie dough with a small amount of the date filling. Bake at 350 degrees F for 20 to 25 minutes. Do not over bake. Cool and enjoy!

*May omit if you cannot find. 

http://mycozykitchen.blogspot.com/2009/08/thumb-print-almond-and-date-cookies.html

Decadent Cashew Thumbprint Cookie with Dulce de Leche Stars

Beautiful to look at - better to eat - these may appear as though you took all day to make them but that is only an optical illusion. Just a few different ingredients than the traditional thumb-print cookie, these will surely have you taking bows long after the last cookie has been consumed by happy guests. 

 ½ cup unsalted butter (1 stick)

 2/3 cup packed light brown sugar

 1 egg

 ½ tsp vanilla extract

 ¼ tsp salt

 1 1/3 cups all-purpose

 1 egg white

 1 tsp water

 1 ½ cups salted cashews, chopped 

 1 ½-2 cups dulce de leche (depending on how much you fill, see recipe below) 

■Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.

■Add egg, vanilla extract, and salt to creamed mixture. Beat on low speed until fully combined.

■Add in flour, beat on low until fully combined. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

■Preheat oven to 350F. Line baking sheets with parchment paper.

■Using a fork, beat together egg white and water in a small bowl. Place cashews in a separate bowl.

■Remove dough from fridge and shape into 1-inch balls. Dip balls in egg white, allowing excess to drip off. Roll dough balls in cashews to coat.

■Transfer cookies to the prepared baking sheets, spacing cookies 2-inches apart. Using a 1-tsp measure, or your thumb, make an indentation in each cookie. 

Bake cookies, one sheet at a time, until the edges are set, 12-13 minutes. I like to at this time repress my thumb or tsp measure to make the indentation really big in the cookie when the cookies come out of the oven. Transfer the cookies to a cooling rack.  

When cookies are cool, pipe dulce de leche into the indentations. I like to make little stars for the holidays. 

Dulce de Leche 

14-ounce can sweetened condensed milk 

Fill a large stockpot with cold water. Remove the label from the can of milk, and do not open the can. Place the can in the center of the pot; be sure that the water completely covers the can. 

CAUTION: The can becomes pressurized when cooking, so for safety reasons, don't allow the water to boil vigorously. Simmer gently for about 1 1/2-2 hours for runny dulce de leche, or up to 4 hours for more solid consistency, adding more water, as necessary, when the water level decreases. 

Remove the can with tongs, and cool 15-20 minutes. Carefully pierce the top with a can opener. The tan or brown caramel will ooze slightly from the can when opening. Transfer to an air-tight container, with the lid off, to cool completely. Store refrigerated for up to two weeks. 

http://ourfamilyattic.blogspot.com/2009/12/decadent-cashew-thumbprint-cookie-with.html

Peanut Butter & Jelly Cookies

Preheat your oven to 375 degrees F.

In a medium bowl, combine:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt 

Set aside.

In a large bowl, combine: 

1/2 cup butter-flavored shortening

1 cup creamy peanut butter

1 cup dark brown sugar

1/3 cup granulated sugar

3 tablespoons milk

1 teaspoon vanilla extract 

With a hand-held mixer, beat the mixture on medium speed until just combined. Add 1 egg and beat until incorporated. Gradually add the flour mixture and mix until combined. 

Roll heaping tablespoons of dough into balls with your hands. Place them onto ungreased baking sheets and press into the center of each cookie with your thumb to create a divot.  

In each divot, place 1/2 teaspoon of jelly and 1/2 teaspoon of creamy peanut butter. 

Bake in the preheated oven for 10-12 minutes. Let cool.

http://www.pipandebby.com/pip-ebby/2012/2/3/peanut-butter-jelly-cookies.html 

Pumpkin Thumbprint Cookies

Ingredients 

Cookie:

 1 cup canned pumpkin

 3/4 cups brown sugar

 1/2 cup white sugar

 1/2 cup apple sauce

 1 teaspoon vanilla

 2 1/4 cup oatmeal

 2 1/4 cup flour

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 teaspoon nutmeg

 1/2 teaspoon ginger

 1/2 teaspoon cloves

 1 tablespoon cinnamon

 optional 1/2 - 1 cup butterscotch chips (if you add chips omit the 1/2 cups white sugar)

Frosting:

 1 - 8 ounce package of cream cheese, softened

 1/4 cup butter, softened

 4 cup powdered sugar

 1 teaspoon cinnamon

 1 teaspoon vanilla

 optional - if you want to make pumpkins, enough orange food coloring to make a deep orange

 optional - butterscotch chips for stems

Directions

 Mix pumpkin, sugars, vanilla and applesauce. In a separate bowl, mix dry ingredients together. Add dry ingredients to applesauce mixture. If adding butterscotch chips, mix them in now. 

Drop tablespoon of dough on cookie sheet, leaving 2" between cookies. (I love to use cookie scoops!) Depress your thumb into the middle of the cookie. If you thumb is sticking to the cookie dough, dip it in flour first.

Bake at 350 degrees for about 10 minute (until brown). Allow the cookies to cool completely before frosting. 

To make frosting, cream all ingredients, except butterscotch chips. For regular cookies, spoon frosting into your thumb's indentation. If making the pumpkins, use a cookie scoop, and mound the frosting on each cookie. Top with a butterscotch chip for a stem.  

Recipe makes 5 dozen cookies. If you are making pumpkins on top of the cookies, you will only have enough frosting for 3 1/2 dozen cookies.

Note: Since there is cream cheese in the frosting, I would refrigerate until time to serve. 

I used a recipe found at http://www.grouprecipes.com/24254/pumpkin-oatmeal-thumbprint-cookies.html as the starting point. Check out her original version.

http://weefolkart.com/content/pumpkin-thumbprint-cookies