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THUMBPRINT COOKIES TOPPED WITH FROSTING Recipe

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This recipe for THUMBPRINT COOKIES TOPPED WITH FROSTING is from The Kayesuski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. butter, softened
2 cups brown sugar, packed
4 egg yolks (keep whites in separate bowl)
2 tsps. vanilla
4 cups all purpose flour
1 tsp. salt
1 lb. walnuts, finely chopped
Directions:
Directions:
Cream together butter and brown sugar in mixing bowl. Add egg yolks and vanilla and beat until creamy. Add flour and salt, then mix. Cover bowl and refrigerate dough several hours or overnight.

When ready to bake, preheat oven to 350 degrees Fahrenheit.

Whip egg whites until frothy. Make walnut-size balls and dip into egg whites, then into chopped walnuts. Place on cookie sheet and bake for 8 minutes. Remove from oven and gently press down center of cookie with back of teaspoon to make an indent in the center. Return to oven and bake 2-3 minutes longer, until golden brown.

Remove from oven. Let cool on cookie sheet for 1-2 minutes. Remove cookies onto paper towels to cool. Fill center of each cookie with a dollop of favorite icing or jelly.

Store in airtight container. Cookies can be frozen for up to 3 months.
Number Of Servings:
Number Of Servings:
6-7 dozen

 

 

 

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