Thumbprint Buttercreams
Yield
1 dozen servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | vegetable shortening |
*
|
| ½ | cup | brown sugar |
*
|
| 2 | each | egg yolks |
*
|
| 1 | teaspoon | vanilla extract |
|
| 2 | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon | salt |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Directions
Mix ingredients well, then roll into small balls.
Dip each ball into beaten egg white that has been beaten stiff, then into nuts.
Bake for 5 minutes at 350.
Take out and press thumb in middle. Bake 8 minutes longer.
When cool, fill with buttercream icing.
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