Cookies Make it Christmas!

Southern Plate


In 1985, I entered a contest with Southern Living magazine for their Cookies Make it Christmas, December issue. As a child growing up in Pensacola in the 50's and early 60's..MeMomma would take Karla and I by the bakery after Mass. There were 2 cookies that were favorites of mine...one was a Meringue Cookie and the other a Spritz like Butter Cookie with a Chocolate Filling. As I began cooking for my family in later years, I searched, tested, combined various recipes inspired to recreate that Thumbprint cookie. This is my recipe that was featured in that magazine.

Childhood Thumbprint Cookies
Paula George
This is my recipe as it appeared in Southern Living magazine, December 1985.
1 c. butter                        
2/3 c. sugar                       
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt
Cream butter; gradually add sugar, beating until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in vanilla.
Combine flour and salt; add to creamed mixture, mixing well.  Chill.
Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.
Press thumb in each ball of dough, leaving an indentation.  Bake at 300 degrees for 20 to 25 minutes; do not brown.  Allow to cool on wire racks.  Place about 1/2 t. chocolate frosting in each cookie indentation.
Chocolate Frosting:
1 c. sugar        
1/4 c. cocoa      
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract
Combine sugar, cocoa, and milk in a heavy saucepan.  Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly.  Remove from heat; stir in butter and vanilla.  Beat until mixture is of spreading consistency.

The Meringue cookie reminds me of the No-Bake Cookie aka Forget 'Em Cookies.

Forget 'Em Cookies

2 egg whites
pinch of salt
2/3 cup sugar
1 tsp. vanilla extract
1 cup mini chocolate chips
1 cup pecan chips

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Beat egg whites and salt until foamy. Continue beating and gradually add sugar until stiff peaks form. Fold in vanilla, chocolate chips and pecans. Drop by spoonfuls on parchment lined pans. Place in oven, shut door and turn oven off immediately. Allow to sit in over overnight.