December 23rd, 2010
I can’t believe that I am sharing this recipe. I feel a little bit like guilty. This is my grandma Graces recipe, and we have been eating them since I was a baby. Of all the Christmas cookies we bake each year, Angel thumbprints are probably my favorites- the buttery cookie, and the sweet baked jam are heaven. We make these mostly around Christmas, but they are also beautiful for a spring party or a shower. They are filled with my homemade jams: apricot, strawberry, blackberry and raspberries. They look like little jewels!
Maybe I shouldn’t feel guilty, but rather excited that so many people will have access to one of her special recipes. I promise that if you make these, they will become a family favorite for you too.
I would like to add that Pia chose her apron very carefully when she heard that we were making “Angel” Thumbprints. It is so great to see how children interpret things, as this was the most “angelic” of the aprons in her opinion!
(If you would like these cookies a little chewier, you can add some crushed walnuts or pecans to the dough.)
Angel Thumbprints, makes 3 dozen
1 cup soften salted butter
2/3 cup brown sugar
½ tsp. salt
1 tsp vanilla
2 cups flour
(1/2 cup of toasted crushed nuts if desired)
Cream butter and brown sugar until creamy, and then add vanilla.
In a separate bowl combine salt, and flour.
Add the dry ingredients (and nuts if desired) to the butter and brown sugar.
Form 2Tbs of dough at a time into balls and place on a baking sheet.
With your thumb, gently press an indentation in the middle of each ball.
In the indentation, place about 1 tsp of jam or jelly.
Bake these cookies at 325 degrees for 20 minutes. Set them on a cooling rack to cool.
Here is Pia being a ballerina in her “angel princess” apron. (She spends the bulk of her time twirling these days).