I used this recipe, but rolled in egg whites and chopped walnuts before baking.THUMBPRINT COOKIES
1 c. butter, softened
2 egg yolks
2 1/4 c. all purpose flour
1/2 tsp. vanilla
2/3 c. sugar
Cream butter, gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Chill. Roll dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheet. Press thumb in each cookie leaving an indentation. Bake at 300 degrees for 20-25 minutes. Do not brown. Cool on wire racks. Place a messy amount of frosting in each cookie.
2 egg yolks
2 1/4 c. all purpose flour
1/2 tsp. vanilla
2/3 c. sugar
Cream butter, gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Chill. Roll dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheet. Press thumb in each cookie leaving an indentation. Bake at 300 degrees for 20-25 minutes. Do not brown. Cool on wire racks. Place a messy amount of frosting in each cookie.
Frosting
1 c. sugar
1/4 c. butter
1/4 c. cocoa
1/2 tsp. vanilla
1/4 c. milk
1/4 c. butter
1/4 c. cocoa
1/2 tsp. vanilla
1/4 c. milk
Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat, stir in butter and vanilla. Beat until mixture is of spreading consistency.
1 comments:
Congraulations on being the winner of the virtual cookie exchange!
Your cookie recipe looks great. They look like the cookies I loved as a child that I would get from my favorite bakery! I've never had the recipe, and now I do, thanks to you!
Congratulations, again!
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