At holiday time my family puts up a tree and decorations, and listens to holiday music. But my favorite tradition is baking Christmas Cookies. My Grandma always made the best cookies and my mom used to help her. Now my mom is the main baker and I help her. Brooke likes to help shake the sprinkles on the frosted cookies. (That’s no surprise because she always likes to shake, shake, shake!!!)

In the last few years we decided to make all the dough a head of time and keep it in the fridge. We usually make five different batches. My very favorite cookie is the chocolate balls, followed by the cutouts. Others include peanut butter kisses, (but we use dove chocolate), thumbprints with raspberry jelly in the center, almond crescents or balls, and “cucidati’s.” You’re probably asking, “What the heck are cucidati’s?” (Pronounced cooch-i-da-tee’s)  Well, I will tell you. They are Italian fig cookies and they were my grandma’s “special.” They are a bit complicated and time consuming to make. You have to grind figs, dates, nuts, oranges, and other stuff. Then you roll out the dough and put a row of filling on top, roll it up and cut it.

My mom always sets out a big plate of them on Christmas Eve, which we have for dessert. I get to eat more cookies then usual! I’m going to share the thumbprints recipe below, because they are pretty easy to make. And keep in mind…they will taste delicious anytime of the year! Happy Baking! 

THUMB PRINTS                 Oven to 350°     Bake 15-20 minutes                                                                                1/2 pound of salted butter – 2 sticks     (or 1 stick butter & 1 stick margarine)                               1/2 cup white sugar                                                                                                                                                    1 tablespoon vanilla                                                                                                                                                  2 1/2 cups flour                                                                                                                                                   Strawberry or Raspberry  (or your favorite preserves)

Cream butter and sugar in mixer. (We use a KitchenAid mixer with the flat hook).            Add vanilla and then flour.                                                                                                                      Roll into balls about the size of walnuts shells.                                                                            While holding in one hand use other hand to press your thumb in the middle to make an indentation.  Place on ungreased cookie sheet, and press down in the center forming a space for the preserves.                                                                                                                             Use a teaspoon to drop preserves to fill the center. Bake until lightly browned on bottom.             When cool, remove from cookie pan onto rack. Cool completely before eating or storing.

YUM!