Mix ‘n’ Match Thumbprint Cookies

A buttery six-ingredient dough gets rolled in fun coatings, baked, then filled with your family’s favorite flavors—all of them!

1 cup (2 sticks) butter, softened 1 cup sugar 4 egg yolks 2 tsp vanilla or almond extract 3 cups flour ½ tsp kosher salt Coatings and fillings (see ideas at right)

1. In a large bowl, with a hand or stand mixer, combine butter and sugar. Add egg yolks, one at a time, while mixing. Add vanilla extract, flour and salt and mix until dough is well blended.

2. Stop mixer and scrape down sides of bowl as needed. Use your hands to knead the dough a few times to make sure ingredients are combined. Cover mixing bowl with plastic wrap and chill 45 minutes in the refrigerator.

3. Spread coatings (sprinkles, decorator sugars, crushed candies, nuts, etc.) evenly on small plates or flat-bottomed dishes.

4. Line baking sheets with parchment paper. Preheat oven to 375°F. Using a tablespoon, scoop chilled dough and roll into balls. Roll each in desired coatings, shake off excess and place on baking sheets. Make an indentation in the centers using your thumb or a wooden spoon.

5. Bake 10 to 12 minutes, until bottoms of cookies are a pale golden brown. Do not overbake. Allow to cool completely on wire racks before rolling in powdered sugar (if using) and adding fillings to the centers. Makes 36 to 48

Per cookie (36 cookies): 112 cal, 6g fat, 34mg chol, 1g prot, 14g carbs, 6g sugar, 0g fiber, 34mg sodium

Recipe by Teresa Blackburn