Place dough on prepared pans.
- Bake until edges are lightly
browned, 10 to 12 minutes. Let cool
on pans for 3 minutes. Remove from
pans, and let cool completely on wire
racks. - Decorate cookies as desired
with icing and sprinkles. Let
dry completely. Store in airtight
containers for up to 1 week.
THUMBPRINT CHOCOLATE
SPRINKLE COOKIES
Makes 18
½ cup unsalted butter, softened
2⁄3 cup granulated sugar
¼ cup confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose fl our
½ teaspoon baking powder
½ teaspoon kosher salt
18 Christmas nonpareils chocolate
candies
½ cup white chocolate melting
wafers, melted according to
package directions
- Preheat oven to 350°. Line baking
sheets with parchment paper. - In a large bowl, beat butter and
sugars with a mixer at medium speed
until fl uff y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add egg, beating
well. Beat in vanilla. - In a medium bowl, whisk together
fl our, baking powder, and salt. With
mixer on low speed, gradually add
fl our mixture to butter mixture,
beating just until combined. Using a
1½-tablespoon spring-loaded scoop,
scoop dough, and roll into smooth
balls. Place at least 2 inches apart on
prepared pans. Using the back of the
scoop, gently make an indentation in
center of each ball. - Bake until edges are lightly browned,
12 to 14 minutes. Immediately press
a chocolate candy into center of
each cookie. Let cool on pans for
5 minutes. Remove from pans, and let
cool completely on wire racks. Drizzle
melted white chocolate onto cookies;
let stand until set. Store in an airtight
container for up to 3 days.