Now that I’m a mom, I look forward to making Christmas baking memories with my kids. Thumbprint cookies are a favorite recipe in our house. The kids can easily add the ingredients, roll the dough balls and press their little thumbs into each cookie, giving them an extra bit of love. The kitchen is a mess when we’re finished, but our bellies are full and and so are our hearts.
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs, separated
2 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
1 1/2 cup finely chopped nuts (optional)
Heat oven to 350ºF. Mix brown sugar, shortening, butter, vanilla and egg yolks in medium bowl. Stir in flour and salt until dough holds together. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each. Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with butter icing (recipe below.)
4.5 cups powdered sugar
2/3 cup butter or margarine, softened
3 teaspoons vanilla
3 to 4 tablespoons milk
Food color of choice (optional)
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla, 1 tablespoon of the milk, and food coloring, if using. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.