Ho, Ho, Ho, Holiday Cookie Extravaganza

Thumbprint Cookies/ Linzer Cookies 

Ingredients:

• 425g Butter 
• 185g Icing sugar 
• 20g Vanilla 
• 1ea Egg 
• 560g All purpose flour 
• ¼ cup granulated sugar mixed with 1T cinnamon to make cinnamon sugar for thumbprint cookie 

Directions for Sandwiched Linzer Cookies:

• Cream butter and sugar together
• Add egg and vanilla
• Add flour
• Wrap dough and chill
• Roll cookies out and cut to even thickness
• Bake for 8-12 mins at 325F
• Let cool on tray before sandwiching cookie together with jam  

Directions Thumbprint Cookies:

• Cream butter and sugar together
• Add egg and vanilla
• Add flour
• Roll cookies into a ball, roll in cinnamon sugar then  press thumb into centre of cookie
• Add any jam to the centre of the cookie
• Bake for 8-12 mins at 325F

Chocolate Crinkle Cookies

Yield about 16 cookies depending on size 

Ingredients:

• ½ cups or 120g Butter -unsalted (if you have salted, that is fine!)
• 2 cups or 400g Sugar
• 4 ea Eggs
• 2 teaspoons or 10g Vanilla
• 2 cups or 240g Flour
• 1 cup or 120g Cocoa
• 2 and ½ teaspoon or 10g Baking Powder
• ½ teaspoon or 2.5g Salt
• About 1 cup or 125g of Icing Sugar for dusting 

Directions:

• Preheat the oven to 350*F
• Whisk your Flour, cocoa powder, baking powder and salt and set aside.
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time making sure each addition is fully incorporated. 
• Add vanilla mix through.
• Add all the dry ingredients.
• Form dough into balls of about 1 -3 tablespoons and place on a plate or baking tray leaving space in between each dough ball and let chill in the refrigerator until firm for approximately 10 minutes.
• Roll dough balls in icing sugar.
• Bake for 8-12 minutes at 350F - cookies will have cracked and look slightly soft in the middle.
• Let cool on the tray.