So when I received invitations for cookie exchanges this year, I was worried. I needed a basic recipe and when I asked a friend, she mentioned thumbprint cookies. "They're easy to make and you can put anything in the middle."
That was exciting. Instead of traditional jam, I chose to put caramel and fig jam in the cookies. I bought ready made caramel, but made the jam at home.
I did leave some plain for the kids and they chose to fill their cookies with chocolate and jam.
So if you are looking for a last minute recipe for the holidays, look no further.
1 cup butter
1 1/4 cup sugar
2 1/2 cup all purpose flour
1 1/4 tspoon baking powder
1/2 tspoon salt
1 tspoon vanilla extract
3 tbspoon chocolate chips
For fig jam:
1 small box of figs (I got mine at Whole Foods and it had about 10-12)
1/2 cup sugar
Pinch of salt
1/2 cup water
Preheat the oven to 350 deg F.
Sieve the flour, baking powder and salt together.
Beat the butter and sugar together till it turns fluffy about 4-5 minutes scrapping the sides occasionally.
Then add the egg and vanilla extract and mix again.
Once it's mixed add in the flour in a couple of batches.
At this point I divided the dough in two batches eyeballing it mostly. Then melt the chocolate in the microwave, heating for 30 seconds at a time till it all melts. Add a tspoon of water if needed.
Add the melted chocolate to one batch and mix again till it is incorporated well.
Line 2 sheets with parchment paper and add the cookies dough in small balls on the sheet. Make a deep thumbprint in the middle and let it bake for 15-20 minutes.
If needed, about halfway through, take the cookies out, redo the thumbprints with a small spoon and finish baking till they are golden around the edges.
Transfer them to a wire rack and cool before adding the filling.
For fig jam:
Cook the fig with all the ingredients on low heat till it becomes a thick jam consistency about 20-25 minutes.
Add the caramel and fig in the middle. I added caramel on vanilla cookies and fig on chocolate cookies.
They are ready to serve.