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Thumbprint Cookie Recipe with Buttercream Icing

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Ingredients
  

  • Cookie
  • 2 c flour
  • 1 c butter softened 2 sticks
  • 1/2 c sugar
  • 1/2 t salt
  • 1 t vanilla
  • 2 egg yolks
  • 1 1/2 c walnuts finely chopped
  • Icing
  • 4 T butter softened
  • 1 1/2 c powdered sugar
  • 1 T milk
  • food coloring

Instructions
 

  • Chop walnuts and place in a shallow bowl.
  • Separate eggs and place yolks in a large mixing bowl and the whites in another shallow bowl.
  • Combine butter, sugar, vanilla and salt with the egg yolks.
  • Gradually add in the flour.
  • Using a small cookie scoop or teaspoon make balls of dough.
  • Roll each ball first in the egg whites.
  • Then roll in the walnuts.
  • Place on a cookie tray and bake in a preheated 350 degree oven for 5 minutes.
  • Remove and using your thumb make an impression in the center of each dough then return to the oven for 7-10 more minutes.
  • Remove from oven and let cool.
  • Make the icing by combining all ingredients adding enough milk to give you a smooth, workable consistency. Keep some of the icing white and portion out the rest for as many colors as you'd like and add food coloring. Top each cookie with icing.
  • Makes approx. 3 dozen cookies

Notes

This is a good recipe for freezing because the richness of the butter and egg yolk keeps the cookie tasting fresh.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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