Amazingly Buttery Thumbprint Cookies
Buttery Thumbprint Cookies recipe
Yield
36 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
egg yolks
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 158 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
|
| 2.5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well.
Chill dough at least 1 hour. Shape dough into 1 inch balls, place about 2 inches apart on ungreased cookie sheets. Press thumb in each cookie leaving an indention.
Bake at 300℉ (150℃) for 20 to 25 minutes; do not brown. Cool on wire racks. Spoon about ½ teaspoon frosting or glaze in each cookie indentation.
