Almond Joy Cookie Recipe

We start this Almond Joy Cookie with the world’s best coconut sugar cookie. It is buttery soft with the best subtle punch of coconut. The cookie has a thumbprint-style divot in the middle that is filled with a creamy shredded coconut filling a la Almond Joy candy bars. Topped with a drizzle of melted chocolate and sliced almonds, it hits all of the requirements and then some. I am truly obsessed with this cookie!

How to Make Almond Joy Cookies

1. Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
2. In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color. 
3. Scrape the sides of the bowl and add in the eggs and coconut flavoring. 
4. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
5. Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
6. Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
7. Allow the cookies to cool on the pan.
8. While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
9. Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
10. Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
11. Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
12. Serve and enjoy! Store at room temperature in an airtight container.

How should I store Almond Joy Cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the toppings for up to 3 months! If freezing with toppings, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for the cookie dough and a #60 scoop for the coconut filling. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• Bowl – I used this to mix together the coconut and sweetened condensed milk.

Coconut Treats You’ll Love

• Coconut Cream Pie
• Butter Coconut Cookies
• Coconut Lime Cookie Bars

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Almond Joy Cookies

A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

Course Dessert

Keyword almond joy cookies

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Servings 20 large cookies

Calories 153kcal

Ingredients

Coconut Sugar Cookie

• 3/4 cup salted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp coconut flavoring
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder

Coconut Filling

• 1/2 cup sweetened condensed milk
• 3/4 cup sweetened shredded coconut

Toppings

• 1/2 cup dark chocolate chips, melted
• 1/2 cup sweetened shredded coconut
• 1/2 cup sliced almonds

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
• In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
  3/4 cup salted butter, softened, 3/4 cup granulated sugar
• Scrape the sides of the bowl and add in the eggs and coconut flavoring.
  2 eggs, 1 tsp coconut flavoring
• Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
  2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder
• Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
• Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
• Allow the cookies to cool on the pan.
• While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
  1/2 cup sweetened condensed milk, 3/4 cup sweetened shredded coconut
• Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
  1/2 cup dark chocolate chips, melted
• Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
• Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
  1/2 cup sweetened shredded coconut, 1/2 cup sliced almonds
• Serve and enjoy! Store at room temperature in an airtight container.

Nutrition

Calories: 153kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Almond Joy Cookies appeared first on Cookies for Days.

Banana Turtle Cookie

This banana turtle cookie is an absolute experience. At first bite, you taste the chocolate, caramel, and pecans. Then the banana sneaks up on you at the end in a delicious, subtle way. The texture of the thumbprint cookie is super soft – not crumbly like you might anticipate a normal thumbprint to be and paired with the crunchy pecans the texture is unparalleled.

How to Make Banana Turtle Cookies

1. Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar until light in color and fluffy in texture.
3. Scrape the sides of the bowl and add in the mashed banana, egg, and vanilla. Mix until combined.
4. Add in the flour, cornstarch, and salt. Mix until a soft dough forms.
5. Scoop the cookies using a #24 cookie scoop (about 2.5 Tbsp) and roll into balls.
6. Roll each ball in the chopped pecans, then gently roll the coated ball in your hands to push the pecan pieces into the dough slightly.
7. Arrange on your prepared cookie sheet. Use the back of a tablespoon spoon to press down in the center of each dough ball to create your thumbprint crater. Do not wait until after baking to create this crater, the cookies will crack and fall apart.
8. Bake at 350° for 10 mins.
9. As soon as they come out of the oven use the same tablespoon spoon to define your thumbprint.
10. Allow to cool for 10 mins on the cookie sheet before transferring to a wire rack to cool completely.
11. Once cool, melt the caramels and heavy cream in the microwave in 30 second increments until smooth, stirring in between.
12. Carefully spoon caramel into the center of each cookie. Allow the caramel to set up, the cookies can be placed in the fridge to help speed up this process.
13. Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies. Let the chocolate set up. 
14. Store at room temperature or in the fridge for up to 4 days. Enjoy!

Best Banana Recipes

• Banana Snickerdoodles
• Super Moist Banana Bread
• Banana Cream Pie Cookie 

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Turtles Gone Bananas

A lovely subtle banana thumbprint that is coated in pecan pieces, filled with creamy caramel, and drizzled with melty chocolate. It’s a bananas twist on the classic turtle flavor combo.

Course Dessert

Keyword banana cookies, turtle cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 185kcal

Ingredients

• 1 cup salted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 1/3 cup mashed overripe banana (about 1 small banana, but I suggest measuring to get the right consistency)
• 1 egg
• 1 tsp vanilla
• 3 ¼ cups all-purpose flour
• ½ Tbsp corn starch
• ½ tsp salt
• 2 cups chopped pecans, for rolling
• 40 soft caramels
• 2 ½ Tbsp heavy cream
• 1/2 cup semi-sweet chocolate chips, melted
• flakey sea salt, for topping

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar until light in color and fluffy in texture.
  1 cup salted butter, softened, 1 cup brown sugar, ½ cup granulated sugar
• Scrape the sides of the bowl and add in the mashed banana, egg, and vanilla. Mix until combined.
  1/3 cup mashed overripe banana, 1 egg, 1 tsp vanilla
• Add in the flour, cornstarch, and salt. Mix until a soft dough forms.
  3 ¼ cups all-purpose flour, ½ Tbsp corn starch, ½ tsp salt
• Scoop the cookies using a #24 cookie scoop (about 2.5 Tbsp) and roll into balls.
• Roll each ball in the chopped pecans, then gently roll the coated ball in your hands to push the pecan pieces into the dough slightly.
  2 cups chopped pecans, for rolling
• Arrange on your prepared cookie sheet. Use the back of a tablespoon spoon to press down in the center of each dough ball to create your thumbprint crater. Do not wait until after baking to create this crater, the cookies will crack and fall apart.
• Bake at 350° for 10 mins.
• As soon as they come out of the oven use the same tablespoon spoon to define your thumbprint.
• Allow to cool for 10 mins on the cookie sheet before transferring to a wire rack to cool completely.
• Once cool, melt the caramels and heavy cream in the microwave in 30 second increments until smooth, stirring in between.
  40 soft caramels, 2 ½ Tbsp heavy cream
• Carefully spoon caramel into the center of each cookie. Allow the caramel to set up, the cookies can be placed in the fridge to help speed up this process.
• Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies. Top with flake salt, if desired. Let the chocolate set up.
  1/2 cup semi-sweet chocolate chips, melted, flakey sea salt, for topping
• Store at room temperature or in the fridge for up to 4 days. Enjoy!

Nutrition

Calories: 185kcal | Carbohydrates: 39g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 95mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Turtles Gone Bananas  appeared first on Cookies for Days.

Peanut Butter Thumbprint Cookies

To me, no Christmas cookie plate is complete without a thumbprint cookie. And these Peanut Butter Thumbprint Cookies with Nutella are an outstanding way to fulfill that requirement. In them, you’ll find a peanut butter cookie base that is buttery and substantial enough to hold the filling while still holding onto the soft, sugar-crystal texture we crave. Then, pooled in the middle, we pipe a dollop of rich Nutella to achieve pb/chocolate perfection.

What Ingredients are in Nutella Peanut Butter Cookies? 

• Creamy peanut butter – I just use regular old store brand! You can use whatever type you’d like, but I would recommend against natural varieties. 
• Salted butter, softened – I always use salted butter in my recipes! You can use unsalted butter if you’d like, just add a pinch of salt to the dough. 
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt 
• Nutella – Again, the store brand version will work nicely here.

How to Make Peanut Butter Nutella Cookies

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
3. Beat in the egg and vanilla until combined.
4. Next, add flour, baking powder and salt to the peanut butter mixture and mix together. The dough will be very soft. 
5. Scoop tablespoonfuls of dough and roll into balls. Press a tsp measuring spoon into the center of the cookie dough to create a crater.
6. Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes. Don’t overcook! These cookies are much better soft and just barely cooked all the way through.
7. Allow the cookies to cool for 5-10 minutes on the pan. 
8. After the cookies have cooled slightly, press a tbsp measuring spoon into each crater. 
9. Let the cookies cool completely and spoon or pipe the Nutella into the center of each cookie. Enjoy!

How should I store Peanut Butter Thumbprint Cookies?

The nutella centers of these cookies will not harden completely, so I recommend storing in single layers between parchment paper. Enclose in an airtight container and store at room temperature for 3 days to ensure maximum softness.

How to Wrap Up Christmas Treats

• Plate them up! Don’t diss a good old fashioned decorative paper plate, piled with delicious cookies and covered with saran wrap (or cellophane) and a note. Simple. Effective. Delicious.
• Box it! You can buy small or medium disposable treat boxes in bulk online. Pack in your treats, close it up (maybe add a sticker to seal it) and deliver. 
• Make a cookie sleeve. Lay cellophane out on the counter and stack cookies on top. Roll the cellophane around the stack and tape in place to create a cookie sleeve. Tie the ends with festive ribbon and voila!  
• Use a mason jar! Bottle up your candies & cookies and tie on a tag with ribbon (or even slap an adhesive tag on the side). 
• Create a homemade variety tin in a disposable aluminium bread or 9×9 pan. This allows you to easily share a variety of treats in a simple way! Cover with saran wrap, the aluminium lid or wrap with cellophane! 
• Buy a decorative cookie tin or mug & stuff it to the brim!

More Festive Treats

• Twix Thumbprint Cookies
• Peppermint Oreo Truffles
• Peppermint Ice Cream

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Peanut Butter Nutella Thumbprint Cookies

Our favorite peanut butter cookie base punctuated with a thumbprint of gooey and decadent Nutella. These Peanut Butter Nutella Thumbprint Cookies are a creative spin on a classic flavor profile – you ‘butter’ believe you’re going to love it! 

Course Dessert

Keyword nutella peanut butter cookies, peanut butter thumbprint cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 150kcal

Ingredients

• 1 cup (246g ) creamy peanut butter
• 1/2 cup (139g) + 2 tbsp salted butter softened
• 1/2 cup (115g) granulated sugar
• 1/2 cup (123g) brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups (228g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup nutella

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
• Beat in the egg and vanilla until combined.
• Next, add flour, baking powder and salt to the peanut butter mixture and mix together. The dough will be very soft.
• Scoop tablespoonfuls of dough and roll into balls. Press a tsp measuring spoon into the center of the cookie dough to create a crater.
• Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes. Don’t overcook! These cookies are much better soft and just barely cooked all the way through.
• Allow the cookies to cool for 5-10 minutes on the pan.
• After the cookies have cooled slightly, press a tbsp measuring spoon into each crater.
• Let the cookies cool completely and spoon or pipe the Nutella into the center of each cookie. Enjoy!

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 8IU | Calcium: 23mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Peanut Butter Nutella Thumbprint Cookies  appeared first on Cookies for Days.

Twix Cookie Recipe

A candybar / cookie mashup is probably one of my all-time favorites. And these Twix cookies? Dang, they may be the goat (Greatest Of All Time). Let’s talk about the base of the cookie first: in short, it’s perfection. It is buttery and sweet and designed to absolutely melt in your mouth upon taking a bite. Add to that yummy caramel and delicious chocolate – it’s like eating the candy. But trust me, these homemade Twix cookies are somehow better. 

Bust these out when you’re craving a scrumptious, extraordinary cookie. Twix thumbprint cookies are sure to knock the socks off of everyone you share it with. So if you’re looking to make a statement about how awesome you are, pop off and bring these to your neighbors this week. They’re a guaranteed friendship builder.

Ingredients in Homemade Twix Cookies

• Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Powdered Sugar – The combo of powdered sugar and cake flour makes this cookie super soft and causes it to basically melt in your mouth.
• Egg
• Vanilla extract
• Cake flour  – Cake flour will make the cookies so soft and fluffy. You can sub homemade cake flour if needed. 
• Baking powder
• Salt
• Soft caramels  – I use Werther’s soft caramels in this recipe.
• Milk
• Milk chocolate melting wafers  – You can use milk chocolate melting wafers like I did or just melted chocolate chips. I like the melting wafers because they always set back up so nicely.

How to Make Twix Thumbprint Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, combine the butter, powdered sugar and egg until well combined.
3. Add the vanilla extract and mix well.
4. Lastly, add the cake flour, baking powder and salt. Mix until a very soft dough forms.
5. Allow the dough to sit for 5 or so minutes to make it easier to handle.
6. Portion the dough out into 1 tbsp portions. Roll into a ball and arrange on the cookie sheet.
7. Using a 1/2 tsp measuring spoon, press down in the center of the ball of dough to make a crater. I find that this is easier if I dip the measuring spoon into flour in between pressing on each ball of dough.
8. Once all of the cookies have been pressed, bake at 350° F for 8-10 min. The cookies will spread but should have a faint crater in the middle still.
9. Immediately after pulling the cookies out of the oven, take a 1 tbsp measuring spoon and press down in the center of the cookie, deepening the ‘thumbprint’.*
10. Allow the cookies to cool completely.
11. Once the cookies are completely cool, melt together the caramels and milk in the microwave. Microwave for 30 seconds and then stir until melted and smooth.
12. Carefully spoon caramel into the center of each cookie. Allow the caramel to set up – the cookies can be placed in the fridge to help speed up this process.
13. Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies.
14. Once the chocolate has set up- enjoy!
15. Can store at room temperature or in the fridge for up to 4 days.

*Note: I have tried leaving the cookies as a ball, baking and then making the thumbprint after they come out of the oven and it does not work – the cookies fall apart. 

How can I store Twix thumbprint cookies to keep them fresh?

Once cooled, store your cookies in an airtight container on the counter or in the fridge for up to 4 days!

Can I freeze these cookies for later enjoyment?

These cookies freeze really well and can be stored in a labeled resealable freezer bag for up to 3 months. Check out this post for more info on how to freeze cookies!

More Recipes to Get your Twix Fix

• Crumbl Twix Cookies
• Twix Cookies

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Twix Thumbprint Cookies

A melt-in-your-mouth buttery base topped with caramel and delicious chocolate – these Twix thumbprint cookies are as good as it gets!

Course Dessert

Cuisine American

Keyword homemade twix cookies, twix cookies, twix thumbprint cookies

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 189kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 3 tsp vanilla extract
• 2 1/2 cups (295g) cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 30 soft caramels
• 1 tbsp milk
• 1/2 cup milk chocolate melting wafers *can also use melted chocolate chips

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, combine the butter, powdered sugar and egg until well combined.
  1 cup (222g) salted butter, softened , 1 1/4 cup (137g) powdered sugar, 1 egg
• Add the vanilla extract and mix well.
  3 tsp vanilla extract
• Lastly, add the cake flour, baking powder and salt. Mix until a very soft dough forms.
  2 1/2 cups (295g) cake flour , 1 tsp baking powder, 1/2 tsp salt
• Allow the dough to sit for 5 or so minutes to make it easier to handle.
• Portion the dough out into 1 tbsp portions. Roll into a ball and arrange on the cookie sheet.
• Using a 1/2 tsp measuring spoon, press down in the center of the ball of dough to make a crater. I find that this is easier if I dip the measuring spoon into flour in between pressing on each ball of dough.
• Once all of the cookies have been pressed, bake at 350° F (180°C) for 8-10 min. The cookies will spread but should have a faint crater in the middle still.
• Immediately after pulling the cookies out of the oven, take a 1 tbsp measuring spoon and press down in the center of the cookie, deepening the ‘thumbprint’.

  Note: I have tried leaving the cookies as a ball, baking and then making the thumbprint after they come out of the oven and it does not work. the cookies fall apart.
• Allow the cookies to cool completely.
• Once the cookies are completely cool, melt together the caramels and milk in the microwave. Microwave for 30 seconds and then stir until melted and smooth.
  30 soft caramels , 1 tbsp milk
• Carefully spoon caramel into the center of each cookie. Allow the caramel to set up- the cookies can be placed in the fridge to help speed up this process.
• Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies.
  1/2 cup milk chocolate melting wafers
• Once the chocolate has set up- enjoy!
• Can store at room temperature or in the fridge for up to 4 days.

Nutrition

Calories: 189kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 56mg | Fiber: 1g | Sugar: 20g | Vitamin A: 17IU | Vitamin C: 0.05mg | Calcium: 33mg | Iron: 0.3mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Twix Thumbprint Cookies appeared first on Cookies for Days.