Yummy delicious deserts!

This model home I get to sit in today is one of my very favorites -- definitely my favorite in Utah County!

In it is this super fun book called Small Sweet Treats.

Today I found some of the recipes I am so excited to try! 

THUMBPRINT COOKIES

1 c all-purpose flour

1/4 tsp kosher salt

1/2 c unsalted butter, softened

1/3 c superfine sugar

1 tsp. vanilla extract

1 lg egg yolk

3/4 c finely ground lightly toasted almonds

raspberry or strawberry preserves, or orange marmalade

powdered sugar (optional)

In a small bowl, combine the flour and salt; set aside. 

In a mixer bowl with the paddle attachment, beat the butter and sugar until pale yellow and fluffy. Add the vanilla and egg yolk, beating until well combined. Mix in the flour mixture and nuts until the dough is well combined. Form the dough into 1-inch balls and place on a parchment -- or Silpat-lined baking sheet. Make a depression int he center of each cookie using the handoe of a wooden spoon or your fingertip. Add 1/4 tsp. preserves or marmalade in each indentation. Bake for 22 to 25 minutes at 350 degrees F until very lightly browned; cool slightly. Sprinkle with powdered sugar before serving, if desired. Makes 24 cookies. 

TRIPLE GINGER PECAN COOKIES 

2 1/4 c all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp ground ginger

1 tsp finely grated fresh ginger

1/4 tsp kosher salt

1 c brown sugar, lightly packed

1/2 c unsalted butter, softened

1/4 c vegetable oil

1/3 c molassses

1 large egg, room temperature

1/2 c finely chopped crystallized ginger

1 c finely chopped pecans

Sugar, for rolling the cookies

Line two baking sheet pans with parchment paper or Silpat; set aside.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, grated ginger, and salt; set aside. 

In the bowl of an electric mixer, beat the brown sugar, butter, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and pecans and mix until combined. 

Use a small 1-inch diameter ice cream scoop or a teaspoon to form 1-inch balls with the dough and then roll each in the sugar. Press the dough down with the bottom of a glass. Place the cookies on the prepared baking sheet.