Christmas Cookies

It's hard to believe we are less than a week away from Christmas at this point! It's even harder for me to believe that 2011 is in spitting distance as well....where did this year go?!

With the exception of the day we put up our tree I haven't had much holiday spirit this year. Work has been busy and there have been a lot of other things that have caused me to feel somewhat overwhelmed. As a result I was late getting my Christmas cards out and just today finished the last of the Christmas shopping and gift wrapping. In order to try and foster some additional holiday cheer I decided to do one of my favorite things this time of year-- make Christmas cookies.

When I was growing up my mom made a number of different cookies and treats around the holidays, but the ones that stick out in my mind the most are her Thumbprint Cookies. Nothing says "Christmas" to me like these buttery cookies coated in nuts and topped with a dollop of sweetness. My mom always filled them with red and green icing but I've made them my own by switching out some of the icing for raspberry jam. However you choose to eat them, I hope they will help make your holiday season merry and bright!

Thumbprint Cookies
Adapted from my mom

Ingredients:
1/2 cup (1 stick) butter, softened
1/4 cup granulated sugar
1 egg yolk
1 1/2 teaspoon vanilla, divided
1 cup flour
1/2 teaspoon salt
1 egg white, unbeaten
1 cup finely chopped walnuts
3/4 cup powdered sugar
2 TBL butter, melted
1/2 TBL milk
food coloring
Seedless raspberry jam (optional)

1. Preheat the oven to 350 degrees. Line one or more rimmed baking sheets with parchment paper and set aside.
2. Cream the butter and granulated sugar together. Beat in egg yolk and vanilla. Add flour and salt and mix until soft dough has formed.
3. Shape into one inch balls. Dip each ball into the egg white and roll in the chopped nuts. Place on prepared baking sheets and "dent" the center with your thumb or back of a small spoon.
4. Bake 5 minutes and dent again. Bake another 12-15 minutes until the edges are just starting to turn brown. Gently transfer cookies (on parchment paper) to wire racks to cool.
5. While the cookies cool, mix powdered sugar, melted butter and milk together until smooth. Add food coloring of your choice to achieved desired color (you could also divide the icing into different bowls and tint with different colors).
6. Once cookies are cool, use a small spoon to fill the center with icing and/or raspberry jam.