Mix and Match Thumbprint Cookies

This is a classic thumbprint cookie recipe. These cookies have a shortbread like texture and flavor filled with various preserves.


1 cup butter, softened 1 cup packed brown sugar 1 cup white sugar 2 eggs 1 tablespoon spiced rum 3 cups all-purpose flour 1 teaspoon baking soda 1/4 tsp salt 1 1/4 cups white chocolate chips 1 1/2 cup dried cranberries

In the bowl of a standing mixer fitted with paddle attachment, beat butter until lighter in color and fluffy. Add the 1/2 cup powdered sugar and beat for an additional 1-2 minutes, until incorporated and fluffy.

Add the vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in the flour, until just combined. Don't over mix.

Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon to make a slight depression.

Fill cookie depressions with preserves. Bake 15-17 minutes or until just golden brown and puffy, but don't overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.

When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.