I used this recipe, but rolled in egg whites and chopped walnuts before baking.THUMBPRINT COOKIES
1 c. butter, softened
2 egg yolks
2 1/4 c. all purpose flour
1/2 tsp. vanilla
2/3 c. sugar
Cream butter, gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Chill. Roll dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheet. Press thumb in each cookie leaving an indentation. Bake at 300 degrees for 20-25 minutes. Do not brown. Cool on wire racks. Place a messy amount of frosting in each cookie.
2 egg yolks
2 1/4 c. all purpose flour
1/2 tsp. vanilla
2/3 c. sugar
Cream butter, gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Chill. Roll dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheet. Press thumb in each cookie leaving an indentation. Bake at 300 degrees for 20-25 minutes. Do not brown. Cool on wire racks. Place a messy amount of frosting in each cookie.
Frosting
1 c. sugar
1/4 c. butter
1/4 c. cocoa
1/2 tsp. vanilla
1/4 c. milk
1/4 c. butter
1/4 c. cocoa
1/2 tsp. vanilla
1/4 c. milk
Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat, stir in butter and vanilla. Beat until mixture is of spreading consistency.
Congraulations on being the winner of the virtual cookie exchange!
ReplyDeleteYour cookie recipe looks great. They look like the cookies I loved as a child that I would get from my favorite bakery! I've never had the recipe, and now I do, thanks to you!
Congratulations, again!
Yum! Those messy cookies look delish!
ReplyDelete