The Thumbprint Cookie has been a favorite of mine since I was a child, and I have passed that love down to our children. The mint filled center combined with the shortbreadish cookie is a delightful combination that hits the spot every time!
If you ordered from the shop in December, you may have received this recipe in your package! Although, this cookie is not just for the holidays, it's a perfect cookie year around!
MINT THUMBPRINT COOKIES
INGREDIENTS
cookies
2 sticks salted butter, softened 1/4 cup sugar
1 tsp vanilla
2 c all purpose flour
mint glaze
1 1/2 cups powdered sugar 1-2T milk
1-2 drops mint extract
1T meringue powder food coloring, optional
pinch of salt
1/4 cup finely chopped pecans (optional) 4 oz nonpareils
DIRECTIONS
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Beat butter and sugar in bowl until light and fluffy (3 min). Mix in vanilla. Reduce speed to low and gradually add in flour, salt and chopped pecans.
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Roll dough into balls and roll into nonpariels to cover. Press down into the center of each cookie making a well. Place on parchment lined baking sheet and cover with plastic wrap. Refridgerate for 1 hour +.
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Bake at 350 for 12-16 minutes being sure to remove when the edges begin to brown. Let cool prior to glazing.
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Make the glaze by mixing all ingredients together. Start with 1T milk and add depending on desired consistency.
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Fill small plastic bag with glaze, snip the corner and pipe the glaze into the cookies. Let harden and enjoy!
Enjoy!!