Thumbprint Buttercreams
Yield
1 dozen servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
brown sugar
|
*
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
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.
