Along with changing a tire and balancing your checking account (online), you really should know how to make cookies. Nothing fancy, just a little bite of wonderful when the snow is up to your knees, your boss is set on torturing you or your man has either stepped out on you or walked out—(either way, let him go and have a cookie straight from the oven).
Here’s the simplest cookie how-to I know—your lips will thank me—your hips…we’ll worry about that later.
Thumbprint Vanilla Sugar Cookies
- ¾ stick of butter – softened (this means leave it on the counter for 30 minutes – DO NOT NUKE IT)
- ¼ cup of sugar
- ¼ tsp. salt (fancy salt is wonderful-cheap salt is just fine)
- 1 ¼ tsp. vanilla (actually, I like to mix it this way: 1 tsp. vanilla + ¼ tsp. lemon or almond extract)
- 1 cup flour
- Favorite Jam, chocolate chips, chocolate hazelnut spread-whatever
Preheat oven (you can use a toaster oven – just make 6 cookies at a time) to 375°. Line a baking tray with parchment paper. Beat butter, sugar and salt with mixer till creamy (1 minute). You can do this by hand and build up your muscles. Add vanilla – beat it in then add all of flour and stir in. Dough will look crumbly. Wash your hands and work the dough into a ball (like making a snowball). Divide dough into 4 sections and pinch off 3 balls from each section. Place them on your sheet (1 inch apart). Make an indentation with your finger in the middle of each cookie. (DON’T HIT BOTTOM). Fill with jam, jelly, hazelnut spread or 2 chocolate chips – your choice. Bake 10-12 minutes (till edges are brown). Cool – dust with powdered sugar, or not.
And now – you can add ‘cookie baker’ to your list called – Stuff I Know How to Do!