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Baking has erupted in my kitchen. The fragrance of butter and cinnamon announce that feast day is almost upon us and it’s gonna be good.

I love when I am cooking up something yummy for my friends and family. There is a certain satisfaction in it all.  In years past, I have baked dozens of cookies to share with my husband’s co-workers. They were not just any cookie. They were one of the best cookies I’ve ever tasted and have become my go-to when a gift of food is called for. I have had people casually mention that Christmas was coming as a reminder they hoped so were the cookies.

Our tradition for many years was to bake and package, then gather my  grandkids to make a delivery run. At first, they felt a little awkward greeting people they did not know. But once they received a gracious thank you from the recipients, they began to get the idea of what sharing the holiday cheer was all about. In a small way, they were learning the gift of hospitality and the joys of its actions.

Today, all I need is the smell of the kitchen on days when I bake thumbprint cookies to remind me of those good times. Such great memories surround the making and sharing of food. I hope your celebrations make some great ones to store up and cherish.

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Here is that very yummy cookie recipe. I’m sure they would be happy to join your Christmas feast. Enjoy your holiday!

Thumbprint Cookies

Ingredients

• ¾ pound (3 sticks) unsalted butter at room temperature [I use salted.]
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 ½ cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 egg beaten with 1 tablespoon of water, for egg wash
• 7 ounces sweetened flaked coconut
• Raspberry or apricot jam or recently, I tried orange marmalade and it was quite good.

Instructions

1. Preheat the oven to 350 degrees F.
2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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Grandkids at about age 12. Two are twins and were born when the other sib was just eleven months old. These Irish triplets, as we call them, are the same age about three weeks right around Christmastime. Boy, do I miss those days. They are grown now and the oldest, Simon, just got married. No, I’m really not that old, am I?

Cookies are made of butter and love.

Proverb

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