THUMBPRINT COOKIES
From Billie Reid and Lyn Sewell
Both my mom and my sister made these cookies every year during their Christmas cookie baking. Mom and Lyn fill half of the cookies with red frosting and the other half of the batch of cookies with green frosting in the centers. It is a perfect topping as you bite into both frosting and cookie--a delicious taste treat!
1 cup shortening (all or part butter)
1/2 cup brown sugar
2 egg yolks
1 t. vanilla
2 cups sifted flour
1/2 t. salt
nuts, finely chopped
reserve egg whites for rolling cookie dough
Cream shortening and sugar. Add egg yolks and vanilla, and mix well.
Sift together flour and salt. Add to the creamed mixture. Mix.
Put in waxed paper and chill in refrigerator.
Then, form small balls, dip each one in slightly beaten egg white, then roll in finely chopped nuts.
Place about an inch apart on an ungreased cookie sheet.
Bake 5 minutes in 375 oven.
Remove from oven and gently press thumb in each cookie.
Return to oven and bake 8 minutes longer.
Cool. When cool, fill the centers with frosting or jelly.
Add confectioners' sugar icing in each (recipe below). Tint the frosting as you wish. It should be "kind of thin so it will drip off the end of a spoon."
FROSTING (Betty Crocker Cookbook)
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
2 T. milk
Mix powdered sugar and butter. Stir in vanilla and milk.*
*At this point, divide frosting into 2 bowls. Add red food coloring to one and green food coloring to the other, to the color desired.
Beat until frosting is the desired consistency for filling the thumbprint centers.
1 cup shortening (all or part butter)
1/2 cup brown sugar
2 egg yolks
1 t. vanilla
2 cups sifted flour
1/2 t. salt
nuts, finely chopped
reserve egg whites for rolling cookie dough
Cream shortening and sugar. Add egg yolks and vanilla, and mix well.
Sift together flour and salt. Add to the creamed mixture. Mix.
Put in waxed paper and chill in refrigerator.
Then, form small balls, dip each one in slightly beaten egg white, then roll in finely chopped nuts.
Place about an inch apart on an ungreased cookie sheet.
Bake 5 minutes in 375 oven.
Remove from oven and gently press thumb in each cookie.
Return to oven and bake 8 minutes longer.
Cool. When cool, fill the centers with frosting or jelly.
Add confectioners' sugar icing in each (recipe below). Tint the frosting as you wish. It should be "kind of thin so it will drip off the end of a spoon."
FROSTING (Betty Crocker Cookbook)
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
2 T. milk
Mix powdered sugar and butter. Stir in vanilla and milk.*
*At this point, divide frosting into 2 bowls. Add red food coloring to one and green food coloring to the other, to the color desired.
Beat until frosting is the desired consistency for filling the thumbprint centers.
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