Cookie Box: Delicious, Giftable Cookies for All Occasions

Cookie Box: Delicious, Giftable Cookies For All Occasions by Miranda Keyes & Michelle Lucas Larving

JAMMY THUMBPRINTS

Ingredients

• 1 cup (225 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• ½ teaspoon salt
• 1 large egg
• 1 tablespoon finely grated lemon zest
• 1 tablespoon vanilla extract
• 3¼ cups (390 g) all-purpose flour, plus extra for dipping

Ingredient for the Filling

• 1 cup (225 g) raspberry or apricot jam

Directions

1. Position the oven racks in the top and bottom thirds of the oven. Preheat the oven to 325°F (160°C) and line two baking sheets with baking parchment.
2. Using a stand mixer fitted with the paddle, beat the butter with the sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl, then add the egg, lemon zest, and vanilla and mix until roughly combined. Add the flour and return to medium-low speed just until the dough comes together.
3. Using a small cookie scoop that’s 1 tablespoon in size, scoop heaping portions of the dough onto the prepared sheets, 2 inches (5 cm) apart. Using the back of a ½ teaspoon measuring spoon dipped lightly in flour, push a deep indent into the center of each cookie (you can also use the pad of your thumb). Pipe or spoon jam into the center of each thumbprint to fill.
4. Bake in the top and bottom thirds of the oven, switching the sheets halfway through, until the edges are golden brown and the cookies are beginning to set, 14 to 16 minutes. Let cool on the sheets for 5 minutes, then transfer to wire racks and let cool completely for 20 minutes. Store in an airtight container at room temperature for up to a week.

Tip:

Instead of rolling the cookies and making an indent, you can use a cookie stamp here for an extra design flourish. You can also use any type of jam. If the dough cracks while making an indent, reroll in your hands to soften and smooth.

CHOCOLATE DIGESTIVES

Ingredients

• 11⁄2 cups (180 g) all-purpose flour, plus extra for dusting
• 70 g whole-wheat flour
• 55 g quick oats
• ¾ cup (170 g) unsalted butter, diced into 1-inch pieces
• 110 g light brown sugar, packed
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 to 3 tablespoons whole milk
• Dark or milk chocolate, melted

Directions

1. Add the all-purpose flour, whole wheat flour, and oats to a food processor and pulse to roughly combine. Add the butter and pulse until the mixture resembles coarse meal. Add the sugar, baking soda, and salt and continue to pulse until combined. Drizzle over 2 tablespoons of milk and blend until a dough comes together. If the dough feels dry, add the remaining 1 tablespoon of milk.
2. Scrape the dough onto a lightly floured counter. Knead the dough a few times, then shape into a disk. Wrap in plastic wrap and refrigerate for 20 minutes.
3. Position the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F (180°C) and line two baking sheets with baking parchment.
4. Roll out the dough on a lightly floured counter to 1 inch (6 mm) thickness, using as much flour as needed to prevent the dough from sticking. Using a 21⁄2-inch (6.5 cm) round cutter, cut into shapes and arrange on the prepared sheets, 2 inches (5 cm) apart. Using the tines of a fork, prick the cookies all over. Reroll the scraps, then cut out more shapes, repeating until all the dough is used.
5. Bake in the top and bottom thirds of the oven, switching the sheets halfway through, until the edges are golden brown and beginning to set, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks and let cool completely for 20 minutes.
6. Prepare the chocolate (if using). Working with one cookie at a time, using a spoon or an o set spatula, spread a heaping 1 teaspoons chocolate over the top of each cookie. When the chocolate starts to set, use the tines of a fork to create a wavy pattern over the chocolate, if desired. Let stand until the chocolate is dry to the touch before packing, at least 30 minutes. Store in an airtight container at room temperature for up to a week.

Tip:

Digestives are one of the most popular cookies or “biscuits” in the UK—the perfect cookie for dunking in tea. Pricking the cookies with a fork before baking, gives them their distinctive look. While delicious plain, I always love a chocolate digestive, so try making them both ways and see how you like it best.