THUMBPRINT COOKIE ICING RECIPES

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.

Steps:

• In the bowl of a stand mixer, beat your butter until soft and airy. Add your egg and extract. beat until combined. Mixture should look like cottage cheese.
• Over the bowl, sift in your flour, salt and powdered sugar. Using a whisk attachment whisk your batter until combined.
• Line a cookie sheet with parchment paper.
• Using a tablespoon, carefully measure out your cookies. Roll each cookie into a ball using the palms of your hand. You should get 24 cookies.
• Place cookies on prepared cookie sheet
• using your thumb press a hole (or indent) into the center of each cookie.
• fill each cookie with a 1/4 tsp of apricot jam.
• Bake cookies at 325 degrees for 10 minutes. they should still look pale in color.
• take out and let cool
• icing