Grandma Ruth’s Preserve Thumbprint cookies

These cookies are delicious!  Rich buttery flavor with the touch of fruity sweetness from the preserves.

The man’s mother makes a cookie tray for each of her children.  These are one of her cookies and my favorite by far!  This year she turned 80 and has realized it’s too much work to make so many cookies.  She made a 3 ring binder for each of her grandchildren with all of her recipes and a beautiful handwritten not to each of them.  What a special gift!!

Last night we made her thumbprint cookies.  This was my first shot at making these and while not as pretty as hers (which are always perfectly round), they taste the same!  We are bringing them to a family party tonight.

These are ridiculously simple with easy ingredients and dough that is perfect to work with!

2 Cups all purpose flour

1/2 cup firmly packed brown sugar

1 cup butter softened

2 eggs, separated

1/8 tsp. salt

1 tsp. vanilla

finely chopped pecans (or walnuts) to roll cookies in

Any flavor fruit preserves (I used apricot and raspberry)

Preheat the oven to 350F.  In a large mixing bowl, combine flour, sugar, butter, egg yolks, salt and vanilla.  Beat at low speed scraping the bowl often until smooth (about 2 minutes).

Shape rounded teaspoonfuls of dough into 1-inch balls.

In  small bowl whisk the egg whites until foamy (this is clear with many bubbles)

Dip each ball into the whites and then into the finely chopped nuts.

Place about 1 inch apart on greased cookie sheets (or parchment/silpat)

Make a depression in the center of each cookie with the back of the teaspoon.

Bake for 8 minutes, remove carefully and place a small teaspoon of preserves in the center.  Return to oven and bake for approximately 7-9 more minutes (or until lightly browned on the edges).

Makes about 36 cookies!

 

Ricotta Cookies

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These are a staple cookie at our house and especially during the Holidays.  Ricotta cheese makes these cookies moist and delicious!!

They are simple to make and you can frost them with cream cheese frosting (recipe at bottom) or leave them plain as the tween queen in our house requests.  They are perfectly delicious either way!

I like to separate the batter at Christmas and make red and green colors as they make your cookie tray very pretty.

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Here is the fast and easy recipe:

Ricotta Cheese Cookies

INGREDIENTS

2 sticks butter (1 cup) softened

2 cups sugar

3 eggs

2 tsp. vanilla extract

1 lb (16 oz container) ricotta cheese

½ tsp salt

1 tsp baking soda

¼ tsp baking powder

4 cups flour

Food coloring if making different colors

TO DO:

Beat butter and sugar until creamy (about 3 minutes)

Add eggs 1 at a time

Add vanilla, ricotta cheese, salt, baking soda, baking powder until incorporated

Add flour slowly and combine all

**IF MAKING DIFFERENT COLORS ADD FOOD COLORING HERE

Drop by teaspoon onto a greased cookie sheet (or you can use parchment paper or silpat mat)

Bake at 350 degrees for 10 minutes

Frost with Cream cheese frosting (homemade or store bought works great)

**These cookies freeze well also. Separate layers with wax paper**

CREAM CHEESE FROSTING:

1 8oz brick cream cheese softened

1 stick of unsalted butter (1/2 cup) softened and cut into pieces

1 cup confectioners sugar (powdered sugar)

1 tsp vanilla extract

Cream the butter and cream cheese with electric mixer until smooth

Add the vanilla and mix well

Slowly add the sugar until well combines

(store any leftovers in the refrigerator for up to 3 weeks)