OLD FASHIONED THUMBPRINT COOKIES WITH ICING RECIPES

Name: Iced Thumbprint Cookies
Yield: Makes about 4 dozen
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

ICED THUMBPRINT COOKIES RECIPE | MARTHA STEWART

Iced Thumbprint Cookies Recipe | Martha Stewart image

Even Santa's littlest helper can help make these cookies.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

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

Steps:

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.

ICED THUMBPRINT COOKIES RECIPE | MARTHA STEWART

Iced Thumbprint Cookies Recipe | Martha Stewart image

Even Santa's littlest helper can help make these cookies.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

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

Steps:

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.

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