The Rocheleaus of Surprise, Arizona, came up with this kid-friendly twist on the classic fingerprint cookie: as well as jelly, they fill their cookies with Nutella, honey, mini chocolate chips, and any other tasty toppings they have on hand. "One of my daughters loves lemon curd, the other, peanut butter and grape jelly," says mom Renee. "I like peanut butter and marshmallow cream."
Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the egg and vanilla, mixing well after each addition.
Add the salt and the flour. Using a wooden spoon, stir the mixture just enough to form the dough; do not overmix. Cover the bowl with plastic wrap and chill the dough for at least one hour or overnight.
Preheat the oven to 375º. Form the chilled dough into tablespoon-sized balls and set them on a lightly greased baking sheet. With your thumb or finger, gently make an indent in the center of each ball. Bake the cookies on the center oven rack until the edges are golden brown, about 8 to 10 minutes.
When the cookies have cooled completely, decorate them with assorted toppings. (Test kitchen tip: If the indents in the cookies need to be deeper, use the back of a spoon as soon as they come out of the oven.) When using mini chocolate chips, add them in the final 30 seconds of baking so they just start to melt. Makes approximately 24 cookies.