Iced Thumbprint Cookies
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Martha Stewart Living, December 2006
- Yield Makes about 4 dozen
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Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1 1/4 cups confectioners' sugar
- 2 tablespoons plus 2 teaspoons whole milk
- Pink food coloring
Directions
- Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt, and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
- Preheat oven to 325. Shape dough into 1 1/4-inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb into center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
- Stir together confectioners' sugar and milk; tint pink. Fill centers with icing. Let set overnight. Cookies can be stored in airtight containers up to 1 week.
We made this recipe and found the icing to be a bit bland. If you add 1-2 tablespoons butter and almond extract (to taste), it tastes like a bakery frosting.
I love these cookes. they are so flavorful. I make them in double batches becuase they gt eaten up so quickly
These cookies are yummy! They have a crumbly texture and are not too sweet. If you have a sweet tooth, you may like to consider increasing the amount of icing per cookie.
These cookies turned out a little dry, but very flavorful. Make sure you make them ahead of time because the dough needs to be chilled, the cookies need to be completely cool before they're iced and then they have to set overnight.