Buttery Thumbprint Cookies
- Reviews 2
Ready In: 1 hr 30 mins
Yields: 24 cookies
Ingredients
Directions
- Chocolate Frosting: Combine sugar, cocoa and milk in heavy saucepan.
- Bring to a boil and boil 1 1/2 to 2 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Beat until mixture is of spreading consistency.
- You may want to refrigerate for a little while.
- Cookies: Preheat oven to 300 degrees.
- Cream butter; gradually add sugar beating until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Stir in vanilla.
- Combine flour and salt and add to creamed mixture, mixing well.
- Chill until dough holds shape when rolled.
- Roll into 1" balls and place on ungreased cookie sheet.
- Press thumb in each cookie leaving an indentation.
- Bake at 300 degrees for 20 to 25 minutes.
- Do not brown.
- Cool on wire rack.
- When cool place about 1/2 tsp chocolate frosting in each cookie indentation.
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