I managed to take some time for that, and one of the cookies I made, are this long time family favorites; the Raspberry Thumbprint cookies.
Ingredients:2/3 cup butter, softened
1/2 cup sugar
1 egg plus 1 egg yolk (reserve white)
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shredded walnuts
3 tbsp. sugar1/2 cup raspberry preserves
Directions:In a large bowl, cream butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well. Combine flour and salt; add a third at a time to creamed mixture, beating well after each addition.
Place egg white into a deep plate; whisk with a fork until foamy.
In another bowl, mix together sugar and walnuts.
Roll dough into 1-in. balls; dip each ball into the whites, then into the walnut and sugar mixture and place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with 1/4 teaspoon of preserves.
Bake at 350° for 10-12 minutes or until starts to lightly brown on the edges. Remove to wire racks to cool.
Yield: about 3-1/2 dozen
TIP: If you like a subtle lemon flavour omit vanilla and 1 tablespoon of lemon rind to the dough.