I'm starting a day early with my cookies, or maybe I should just say, you'll get a baker's dozen of recipes. Today is my daughter, Danielle's birthday. Twenty-two years ago, I put a name to my cookie business, Danielle B's GOODIES. My dad, having worked in the paper industry, had business cards and stickers made to "brand" my product. I found one of the old business cards and tried to re-create the logo, the problem, I couldn't find the font. But after 22 years, it could probably have used a re-design.
I asked Danielle what cookies were her favorite and she said the chocolate chip shortbread cookie with the Hershey Kiss. So, in honor of her birthday and the original name of my company, I give you, Special Thumbprint Cookies. I found this recipe in the Boston Globe (years ago) and changed a few things. This is an easy cookie which will allow you to make it a number of different ways.
Basic Dough
1 cup of white sugar
2 cups of butter
2 teaspoons of vanilla
2 eggs
4 1/2 cups of flour
2 teaspoons baking powder
Blend sugar and butter with a mixer until smooth, add the eggs and vanilla and beat until fluffy, about 2 minutes. Mix in flour and baking soda by hand until it forms a smooth dough.
Danielle's Favorites
You'll need: mini chocolate chips and a 10 oz bag of Hershey Kisses
Add 1 cup of mini chocolate chips to the basic dough. Roll into balls (a rounded tablespoon) and indent with your thumb. Bake at 350 degrees for 10 minutes or until dry and slightly golden on the bottom. The minute they come out of the oven, press a Hershey Kiss into the top of each cookie. Wait about 2 minutes and as the chocolate begins to melt, push the top of the kiss down, flattening it into the cookie.
Other versions
You can add 1 cups of chopped nuts or 1 cup of Heath Bar bits to the basic dough. You can fill them with a Hershey Kiss or you can add Raspberry or Strawberry jam to the thumbprint. If you choose to add jam, place the jam in the thumbprint before baking and omit the Hershey Kiss.
Lastly, the original recipe called for a carmel mixture in the center. Place 20 caramels and 1/4 cup half and half into a small sauce pan, heat until mixture is blended and smooth. Place the caramel mixture into the indented cookie after it has cooled.
