Frosting Thumbprint Cookies Recipes

THUMBPRINT COOKIES WITH ICING AND NUTS

Steps:

• Preheat oven to 350 degrees.
• Cream shortening, butter, brown sugar, egg yolk, and vanilla. Add flour and salt. Combine well.
• Roll dough into balls. Using a small ice cream dipper will aid in uniformity.
• Beat egg white slightly with a fork. Dip balls in egg white, then roll in chopped pecans.
• Place balls on an ungreased baking sheet, (I use a silicone baking mat) about 1 inch apart.
• Place in your preheated oven for 3 minutes.
• Remove cookies from the oven and use a small cork or your finger to gently press an indentation into the center of each cookie. Bake for an additional 10-12 minutes or until the cookies are set. Remove from the oven and immediately use a cork or your finger to repress the indentation into the middle of the cookies.
• Make the icing while cookies bake. Add color using the process described above. Or leave the icing uncolored. Or stir in food coloring to make a uniform color. It's your preference. Many people do jelly--but not at my house.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

FROSTING THUMBPRINT COOKIES

Steps:

• Mix frosting with butter until thoroughly mixed.
• Stir in graham cracker crumbs.
• Roll into 1 inch balls.
• Then roll balls into the crums of your choice.
• Place on pan and make indent in center with thumb.
• Fill the indentation with a kiss or chips.
• Refrigerate for at least 1 hr.
• I keep mine in the fridge.

THUMBPRINT COOKIE ICING

Steps:

• Combine powdered sugar and crisco.
• Add vanilla and mix thoroughly.
• Add water one teaspoonful at a time in order to achieve a spreadable consistency.
• Use your favorite food colorings and fill the wells of the cookies.

NUTELLA® THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg with spoon until soft dough forms.
• Shape into 50 (3/4-inch) balls. In small bowl, beat egg whites lightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until set. Cool 5 minutes on cookie sheets. Using end of wooden spoon, make indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon hazelnut chocolate spread into small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
• Store covered in airtight container at room temperature in single layer.