Cookies go everywhere! On fancy plates at High Tea; on dessert trays, with a cup of coffee or a glass of milk, in a lunch box or just to nibble on while you are enjoying a beautiful sunset!
There are as many different cookies as there are people who love them…me included! And this is a version that you can make over and over and it can always look different! Different preserves….omit the preserves and add some Nutella after baking (make the indent a bit deeper), maybe place some nuts on top….or maybe a maraschino cherry.
Make some now and put a copy of this recipe with your Holiday Cookie file….it will come in handy then, too!
A Gem of a Thumbprint Cookie
- 1-1/2 c flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 c unsweetened applesauce
- 2 Tbsp. butter
- 1/2 c plus 1 tbsp. powdered sugar, divided
- 1/2 tsp. pure vanilla extract
- 1 c toasted shredded coconut (optional)
- 1/2 c your favorite preserves (not jelly*)
Preheat oven to 400. Unless cookies sheets are non-stick, line them with parchment paper.
In a small bowl, combine flour, baking powder, salt, cinnamon and cloves. In a large bowl, whisk together apple sauce and butter until butter breaks into pea-sized pieces. Add 1/2 cup powdered sugar to applesauce mixture and stir well. Add flour mixture to applesauce mixture, stir until well blended. Mixture will be stiff.
Using flour coated hands or a small ice cream scoop, roll teaspoonful of dough into balls. Set about 1″ apart on cookie sheet.Roll each ball in toasted coconut, if using. Press thumb gently into each ball.
Spoon 1/2 tsp. of preserve into each indentation.
Bake 12-15 minutes or until cookie is lightly brown. Cool completely on wire rack. When completely cool, dust with remaining 1 tsp. powdered sugar (optional).
*Jelly has a tendency to melt and run off; preserves work best.