Candy Cane Thumprint Cookie!

 

Perfect way to kick off the Christmas Season! This beautiful, bright red festive cookie is the perfect addition to any Holiday table!

Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 tsp red food coloring
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
3. Add salt and flour; process until soft dough forms.  Add food coloring and blend until evenly colored.
    
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven.
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

Filling

Microwave ½ cup semi-sweet or white chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Sprinkle with crushed candy canes or peppermint candies.

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