Thumbprint Cookies with Icing Recipe
This old-fashioned thumbprint cookies with icing recipe is easy to follow and will be family favorite. We've been making these for years and everyone loves them!
Ingredients
Cookie Dough Ingredients
- 1 cup softened butter
- 2/3 cup sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
Glaze Ingredients
- 2 cups sifted powdered sugar
- 3 to 4 Tbsp whole milk
- 1/2 tsp vanilla extract pure
- a few drops of red food coloring
- a few drops of green food coloring
- sprinkles optional
Instructions
Dough Instructions
- Cream butter and gradually add sugar, beating at medium speed of an electric mixer until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in vanilla and almond extract.
- Combine flour and salt in a medium bowl. Slowly add to the creamed mixture. Mix well.
- Chill dough for at least one hour.
- Shape chilled dough into 1″ round balls.
- Place 2″ apart on ungreased cookie sheets.
- Flatten cookie balls slightly, then press thumb into each cookie, leaving an indention large enough for icing.
- Bake at 300° for 20 to 25 minutes. Do not brown.
- Place on wire racks to cool.
- Using a spoon, make an indention in the middle of each cookie while they're slightly warm.
Glaze/Icing Instructions
- Mix all ingredients together until smooth.
- Add a few drops of red or green food coloring if desired.
- Spoon about 1/2 teaspoon onto each cookie.
Notes
If desired, you may substitute strawberry or raspberry preserves for glaze. If you do, bake the cookies for 15 minutes,spoon on the preserves, then bake an additional 5 minutes.
Nutrition
Serving: 4cookiesCalories: 593kcalCarbohydrates: 80gProtein: 5gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 332mgFiber: 1gSugar: 43g
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