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
Festive Thumbprints
Festive Thumbprints
Prep Time
30 min
Cook Time
10 min
Yield
about 4 dozen
Ingredients
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Colored sprinkles or nonpareils
- FILLING:
- 1 cup sugar
- 1/4 cup butter, cubed
- 1/4 cup 2% milk
- 8 ounces white candy coating
- 1 teaspoon vanilla extract
- Red and green food coloring
Directions
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. 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 2 bowls. Using food coloring, tint filling in 1 bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.
Nutrition Facts
1 cookie: 114 calories, 6g fat (4g saturated fat), 17mg cholesterol, 53mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.
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