Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Iced Thumbprint Cookies 3.2 (122) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 14, 2020 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen Even Santa's littlest helper can help make these cookies. Ingredients 1 cup (2 sticks) unsalted butter, softened ¼ cup granulated sugar 1 teaspoon pure vanilla extract 2 cups all-purpose flour ¼ teaspoon salt 1 cup pecans, toasted and finely chopped 1 ¼ 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 degrees. 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. Cook's Notes Cookies can be stored in airtight containers up to 1 week. Rate it Print