Thumbprint Cookies

Chocolate Cauldron Cookies

Make these for Hallowe'en or anytime you want a chocolate thumbprint cookie. The recipe is from Arin Murphy-Hiscock's 2009 book "The Way of the Hedge Witch." To make a vanilla version, omit the cocoa and substitute an equal amount of extra flour.

• 1 cup softened butter
• 1 cup brown sugar, packed
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla
• 2/3 cup cocoa
• 1/2 tsp salt
• 2 tsp baking powder
• 2 cups all-purpose flour
• icing sugar, black liquorice strips (optional)

Filling suggestions:

• jam
• whipped. ream
• lightly crushed berries, sprinkled with a bit of sugar and set aside to rest at least 1 hour before filling cookies
• frosting
• nut butter (Nutella)

1. In a large bowl, cream 1 cup butter.
2. Add 1 cup brown sugar, beat till fluffy,.
3. Add 2 eggs one at a time, blend in,
4. Add 1/4 cup milk and 1 tsp vanilla, mix well.
5. In a separate bowl, whisk together: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt.
6. Fold flour mixture into the butter mixture carefully, mix until blended.
7. Cover bowl with plastic wrap and refrigerate 1 hour or until firm enough to handle.
8. Heat oven to 350 degrees F.
9. Roll dough into 1-inch balls. You can dust your hands with icing sugar to keep the dough from sticking.
10. Place balls onto lightly greased cookie sheets.
11. Press an icing-sugar dusted thumb or finger into the centre of each cookie to form a dent.
12. Bake in preheated oven 10-12 minutes or until set.
13. Remove baking sheets from oven, let cookies cool slightly on sheet then remove to finish cooling on wire rack.
14. Let cool completely before filling.
15. Optional: add a thin strip of black liquorice to make a cauldron handle.

Santa's Thumbprint Cookies

My children loved making these cookies when they were small. Read Christmas stories together during the 1 hour "chill time." Leave some cookies on a plate for Santa on Christmas Eve.

Makes 4 dozen cookies. Keeps 1 week in an airtight container.

• 1 cup softened butter
• 1/2 cup white granulated sugar
• 1 egg, separated
• 1 tsp. vanilla
• 2 cups all-purpose flour, sifted
• 1/2 tsp. salt
• 1/2 cup strawberry jam (or any kind you like) OR candied cherries, quartered, or baking gumdrops, chopped OR chopped nuts OR chocolate chips
• parchment paper

1. Crack and separate the egg into white and yolk while still cold.
2. Cream 1 cup softened butter and 1/2 cup sugar in a large bowl.
3. Beat in the egg yolk and vanilla.
4. In a separate bowl, stir in 2 cups flour and 1/2 tsp. salt.
5. Stir flour mixture into the butter mixture.
6. Wrap the dough in plastic wrap and chill in the fridge 1 hr.
7. Form dough into 1 inch balls.
8. Optional: if you are using ground nuts,  brush the balls with lightly beaten egg white.
9. Then roll the balls in the ground nuts, then again in the palms of your hands.
10. Place the balls 2 inches apart on lightly greased baking sheets (line ungreased baking sheets with parchment paper if you are using nuts)
11. Indent each cookie lightly with your fingertip (your thumb if you are little).
12. Spoon some jam or a piece of candied cherry into each indentation. (See note below)
13. Bake in a 350 degree F. oven 18-20 minutes or till golden.
14. Transfer cookies to a cooling rack and cool.

Variations: Put a walnut or pecan piece in the indentation, or try a Smartie or M&M candy, or a chocolate or butterscotch chip. You can also bake the cookies plain, when you take them out of the oven place the hot pan on a cooling rack and press a chocolate chip in each cookie while they are still warm. Tenting some foil over the cookies might help the chips melt.