When I'm pressed for time during the holiday season -- you know, between hectic last-minute gift shopping, spending quality time with friends and family and all the errands that seem to pop up -- I usually opt to make thumbprint cookies when I can squeeze in a little baking time. The cookie dough is usually very forgiving, there are endless possibilities to fill them and they always look festive on a holiday cookie tray. The great thing about thumbprint cookies is that they're really versatile. Sure, you can use the same filling for each cookie, but why not amp up the holiday fun and try a few different finishing touches? For this batch of cookies,  I used our basic ginger ginger cookie dough recipe and a number of different fillings: melted semisweet chocolate, melted milk chocolate, apricot jam and dulce de leche. Here's how to make them! Ginger Thumbprint Cookies Makes: 45 cookies • 1/3 cup unsalted butter, softened • 1 cup sugar • 1 egg • 1/3 cup fancy molasses • 2 cups all-purpose flour • 1-1/2 tsp ground ginger • 1 tsp baking soda • 1 tsp cinnamon • 1/4 tsp ground cloves • Pinch salt In large bowl, beat butter with sugar until fluffy; beat in egg and molasses. Whisk together flour, ginger, baking soda, cinnamon, cloves and salt; stir into butter mixture until combined. Roll dough by level 1 tbsp into balls; place 2 inches (5 cm) apart, on parchment-linked rimless baking sheets. Press thumb into centre of each ball to make well. Bake in 350F (180C) oven until edges are firm to the touch, 10 to 12 minutes. (Wells will have mostly filled in.). Remove from oven using back of round 1 tsp measure, gently re-press wells. Let cool on pan on racks for 5 minutes. Transfer to racks; let cool completely. Fill wells with melted chocolate, jam, dulce de leche or caramel. Photography by Jennifer Bartoli