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  • 1 batch Vanilla Dough or Chocolate Dough (or 1/2 batch each for marbleized cookies)
  • For Thumbprints:
  • 3/4 cup chopped pistachios, crushed peppermints, or sanding sugar
  • 1/2 cup apricot jam, raspberry jam, or 1 batch Ganache
  • 1 cup chopped dried fruit mixed with 1 tablespoon fruit jam or 1 cup chopped candied orange peel
  • For Ball Cookies:
  • 1/2 cup sanding sugar or 1 cup crushed peppermints
  • 1 1/2 cups melted chocolate (12 ounces) plus 1/3 cup crushed peppermints


  1. Step 1

    Roll dough into 1-inch balls. (For marbleized cookies, roll out a 1/2-inch-thick rope each of vanilla and chocolate dough. Pinch 3/4-inch piece from each rope and roll together into a ball.) Roll in finely chopped nuts, crushed candies, or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.

  2. Step 2

    For thumbprints: Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.

    For ball cookies: Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes.

  3. Step 3

    Let cool completely. Spoon jam, Ganache, dried fruit, or candied orange filling into thumbprints. For Chocolate-Dipped Ball Cookies, dip cooled cookies in melted chocolate; sprinkle with candies, and let set in refrigerator.

Martha Stewart Living, December 2010