So pretty and so delicious

The Best Thumbprint Cookies

For Fun:  The name wagon wheel cookie probably originates from someone who thought that the baked version of these cookies looks a bit like a wagon wheel.  Other people also call them crack cookies because of the cracks that form in the powdered sugar as the cookie bakes.  The origin seems to be unknown but it does seem to have a long history as most people who share this type of cookie recipe mention that it was passed down from family.  My particular version was made by my mom and grandma and I suspect their mom’s and grandma’s before them. It’s a cookie made with simple ingredients found in most home pantries without the need for any fancy or modern additions.                                                                                 

In a saucepan melt the butter and chocolate together over low to medium heat.  Keep an eye on it so that you don’t burn the chocolate.  Put it aside to let it cool slightly.  

Combine the chocolate and butter mixture together with the sugar and vanilla in a large mixing bowl and mix until well blended.  In a separate bowl whisk the eggs until they are light and foamy and add them gradually to the mixing bowl, blending well between each addition.    

Mix the dry ingredients together in a separate bowl and add about half of the mixture to your dough.  Add in the chopped nuts and then the remaining dry ingredient mixture and mix until well blended.  The dough will be very sticky.  Cover the bowl with plastic or wrap the dough in plastic and put it in the refrigerator for about 2 hours.  Resist the urge to sneak spoonfuls for the gooey yumminess.

When you are ready to back, preheat your oven to 350 degrees C (270 degrees F).  Line a cookie sheet with parchment paper.  

Take the dough from the refrigerator.  Form balls of dough about 1-2 inches (4-5 cm) in diameter and rough each ball in powdered sugar before placing it on your cookie sheet.  The cookies will flatten and spread during baking so don’t crowd the cookie sheet.  

Bake about 10-12 minutes until the top of the cookie indents slightly but feels mostly firm. Place the cookies on a rack for cooling.