Gingerbread Thumbprints Food

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

GINGERBREAD KISSES

Steps:

• Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

GINGERBREAD THUMBPRINTS

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
• Add molasses and egg; beat well.
• Gradually beat in flour mixture on low speed until well mixed.
• Preheat oven to 350°F.
• Shape dough into 1-inch balls. Roll in granulated sugar.
• Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown.
• As soon as the cookie comes out of the oven, make a "thumbprint" in the cookie using the back of a measuring spoon or end of a wooden spoon (or your thumb... but they are hot!).
• Cool 2 minutes on the cookie sheet before removing to a cooling rack.
• To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
• Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
• Fill thumbprints. Put in the fridge or a cool place so the glaze can set.