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ICED THUMBPRINT COOKIES
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/4 cups confectioners' sugar
2 tablespoons plus 2 teaspoons whole milk
food coloring
1. Put butter and granulated sugar into the bowl of a electric mixer fitted with the paddle attachment. Mix on medium high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
2. Preheat oven to 325 degrees. Shape dough into 1 1/4 inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb in center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
3. Stir together confectioners sugar and milk; add food coloring. Fill centers with icing. Let set overnight.
NOTES
I don't always use a paddle attachment. I don't always toast my pecans. And I use 2% milk. We don't drink whole milk and I wasn't going to buy it for 2 tablespoon full's. And it worked just fine with 2%.
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/4 cups confectioners' sugar
2 tablespoons plus 2 teaspoons whole milk
food coloring
1. Put butter and granulated sugar into the bowl of a electric mixer fitted with the paddle attachment. Mix on medium high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
2. Preheat oven to 325 degrees. Shape dough into 1 1/4 inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb in center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
3. Stir together confectioners sugar and milk; add food coloring. Fill centers with icing. Let set overnight.
NOTES
I don't always use a paddle attachment. I don't always toast my pecans. And I use 2% milk. We don't drink whole milk and I wasn't going to buy it for 2 tablespoon full's. And it worked just fine with 2%.
1 comment:
We used your cookie recipe this weekend and they are delicious. Thanks for sharing.
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