Season's Best Thumbprint Cookies
Season's Best Thumbprint Cookies recipe
Yield
48 servingsPrep
70 minCook
12 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine softened |
|
| ⅔ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
milk
|
|
| 1 | cup |
walnuts
chopped |
|
|
filling
your choice |
* | ||
| 1 | cup |
cherry pie filling
chilled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine softened |
|
| 158 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
milk
|
|
| 237 | ml |
walnuts
chopped |
|
| 1 | x |
filling
your choice |
* |
| 237 | ml |
cherry pie filling
chilled |
*
|
Directions
In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle.
Heat oven to 350℉ (180℃). Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool.
To serve:
Place about ½ teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies.
VANILLA FILLING:
In small bowl, combine ¾ cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and ½ teaspoon vanilla extract; beat until smooth.
CHOCOLATE CREAM FILLING:
In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and ½ cup powdered sugar until well blended. Add 2 tablespoons cocoa and ¼ teaspoon vanilla extract; beat until smooth.
