Publisher Photo
Publisher Photo
I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can’t do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition. —Wendy Schlueter, Babbitt, Minnesota
Recommended: 19 Red Velvet Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Colored sprinkles or nonpareils
  • Red and green food coloring
  • FILLING:
  • 1 cup granulated sugar
  • 1/4 cup butter, cubed
  • 1/4 cup 2% milk
  • 8 ounces white candy coating
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls.
Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool.
For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between two bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set. Yield: about 4 dozen.
Originally published as Festive Thumbprints in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 114 calories, 6g fat (4g saturated fat), 17mg cholesterol, 53mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Colored sprinkles or nonpareils
  • Red and green food coloring
  • FILLING:
  • 1 cup granulated sugar
  • 1/4 cup butter, cubed
  • 1/4 cup 2% milk
  • 8 ounces white candy coating
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls.
  2. Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool.
  3. For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between two bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set. Yield: about 4 dozen.
Originally published as Festive Thumbprints in Cookies & Candies Bookazine 2017

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