Happy Christmas Eve! My mum found this recipe in a recent issue of the Globe and Mail. The recipe is for a sugar cookie dough with a bunch of variations (lemon sandwich cookies, toasted hazelnut and chocolate chunk cookies, fig turnovers and these ones).
This past weekend, when I was home for some Christmas baking we tried this recipe. My mum and I both enjoyed these cookies. They were chewy and delicious. The only issue I had was over-filling a few of the cookies but that is because I love caramel so much! I think I will definately try the lemon sandwich cookies in the spring.
Sugar Cookie Dough
1 1/4 cups unsalted butter, softened
1 1/2 cups sugar
1/2 cup light brown sugar, packed
3 large eggs
2 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp kosher salt
Combine butter, sugar and brown sugar in a large bowl and beat using a mixer until creamy. Add eggs one at a time, mixing well between additions. Add vanilla and beat until well combined.
Sift together flour, baking powder and salt. Add to butter mixture and beat until dough just comes together. Divide dough into 4 to make 4 kinds of cookies.
Dulce De Leche Thumbprint cookies
1/4 recipe sugar cookie dough
2 tbsp dulce de leche
Roll dough into 1-inch balls (about 1 levle tablespoon of dough) and place on a parchment-lined baking sheet about 1 inch apart. Press your index finger into the middle of each ball to make a deep round imprint. Chill cookies until firm.
Preheat oven to 350 degrees F. Working in batches, bake cookies for 8 minutes, then remove from oven and fill wells with 1/4 tsp dulce de leche. Return to oven for another 4 minutes or until golden at edges and baked through.
Cool on baking sheet for 2 minutes before transferring to a rack to cool fully. Makes about 16 cookies.