These Sparkly Thumbprint cookies are delightful on any occasion, not only Christmas. They have been adapted from a traditional German recipe, “Husarenkrapferl.”

  • Dough:
  • 250 g flour
  • 1 flat tsp baking powder
  • 100 g sugar (or less)
  • vanilla flavor (sugar or liquid)
  • dash of salt
  • 3 egg yolks
  • 150 g butter
  • Decoration:
  • 1 egg white (as left over from above)
  • sugar sprinkles
  • raspberry jelly

Pile the dry ingredients on your work surface (flat counter, or we use a large wooden board), make an indentation for the eggs in the middle, chop the butter in pieces and arrange the flakes around the pile. Mix the egg with the dry stuff and gradually knead all the ingredients together into a cohesive, smooth ball of dough.

Divide the dough in 4 parts, and roll each one into a 1-inch-thick sausage. Then cut the sausages into 1-inch-long pieces. Voila! Then roll each piece into little balls.

Dip each ball first into the egg white, then into the sprinkles, and set them on a baking sheet. With the end of a cooking spoon, make an indentation into the sparkly balls. Then fill each hole with a dab of raspberry jelly.

Bake the Sparkly Thumbprints at 325 F for about 25 minutes. They should be golden brown. (If you were overly generous with the butter, as we were, they may turn out a little flat.)


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