Festive Thumbprints Recipes

FESTIVE THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,

FESTIVE THUMBPRINT COOKIES

Steps:

• Preheat oven to 300°F (150°C.) Line a baking tray with parchment paper; set aside.
• In a food processor pulse the pecan pieces until finely chopped. Transfer to a small shallow bowl; set aside. Lightly beat the egg white until frothy in a separate small shallow bowl; set aside.
• In a food processor, pulse flour, sugar, cinnamon, and salt several times to combine. Add butter, egg yolk, and vanilla; blend until smooth dough forms, scraping down the sides several times.
• Shape dough into 1 Tbsp (15 mL) sized balls. Roll in egg white then chopped pecans. Place 2" (5 cm) apart on prepared baking tray. Bake in centre of preheated oven for 5-6 minutes.
• Remove cookies from oven; cool 1 minute. Using thumb or the back of a wooden spoon, indent the top of each cookie. Spoon a heaped ½ tsp (2 mL) preserves into each indent. Bake 16-18 minutes longer or until cookies are set. Cool completely on the tray before serving.
• Store cookies in an airtight container for 2-3 days or in the freezer for up to 1 month.