Thumbprint Cookies (aka Thimble Cookies)

These are on our annual holiday cookies list. My side of the family fills the tops with colored frosting or chocolate frosting, and my husband’s side of the family fills them with jam. Whichever you choose, they will be delicious.

Equipment

stand mixer with paddle attachment
cookie sheets
small bowl
small plate (for rolling cookies in nuts)

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1 egg yolk
1 cup unbleached all-purpose flour
1/4 teaspoon salt
1 egg white, slightly beaten until frothy
1 cup finely chopped pecans

Preparation

1. Preheat oven to 375° F.

2. Cream together butter and sugar. Stir in vanilla and egg yolk, then gradually add flour and salt. Stir until well-blended.

3. Roll dough into 1″ balls. Dip in slightly beaten egg white. Roll in chopped nuts.

4. Place about 1″ apart on ungreased cookie sheet and bake about 5 minutes. Remove from oven and quickly press thumb gently on top of each cookie. Return to oven and bake about 8 minutes longer.

5. Remove from oven and cool on wire rack. Place a spoonful of powdered sugar icing, jam, or chocolate in each thumbprint.

Powdered Sugar Icing

16 oz powdered sugar
1 stick butter
1 egg
1/8 teaspoon salt
red and green food coloring

Cream butter, egg and salt. Add sugar and beat a little at a time. Divide icing into two bowls and color one bowl with red and the other bowl with green. Stir well to evenly distribute the color.