Need a recipe for your cookie swap? Try these festive thumbprints from the Sweet Potato Chronicles’ Ceri Marsh and Laura Keogh.
Prep time: 1 hour 10 minutes
Total time: 2 hours 10 minutes
- 1 cup spelt flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 2 tablespoons maple syrup
- 1/4 cup milk
- 1/2 cup confectioners’ sugar
- Holiday sprinkles, silver dragees, crushed candy cane, mini chocolate chips for decoration
Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl.
Add the melted butter, maple syrup, milk and eggs and stir until all ingredients are combined.
Shape the dough into a ball and cover. Refrigerate the dough until firm, about 20 to 30 minutes.
Preheat the oven to 325 F. Line two baking sheets with parchment paper and set aside. Place the confectioners’ sugar in a bowl. Place the other toppings out in small bowls.
Remove the dough from the refrigerator and scoop a tablespoon size and roll it into a ball.
Drop the ball in the confectioners’ sugar and coat the outside. Then place it on the prepared cookie sheet.
Slightly flatten it with the palm of your hand and then press your thumbprint into the centre. Fill the centre with your choice of decoration.
Repeat until dough is finished. Be sure to space the cookies two inches apart.
Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to rack to cool completely.
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