Thumbprint CookiesUser Submitted Recipe
1 cup of butter (2 sticks or 8 ounces), room temperature
1/2 cup of sugar
2 eggs, room temperature separated
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts
Pre-heat the oven to 350 degrees
1 Cream the butter and sugar on high speed for about 3 minutes.
2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes
4 Roll the dough into balls about 1 inch. Dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart.
6 Bake for 5 minutes then push your thumb into the cookie again. Continue baking for another 15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire
These cookies can be filled with your favorite frosting. Use food coloring to make the frosting festive.
Servingsno serving information available
no nutrition information available
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