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Thumbprint cookies

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Ingredients/Components

sugar - 3/4 c
vanilla - 1/2 tsp
milk - 1/4 c
salt - 1/2 tsp
flour
egg yolks - 2 item
cocoa - 2 Tbsp
margarine, softened - 1 c
margarine - 1/4 c
Add egg yolks, one at a time, beating well after each addition
finely chopped pecans optional - 1/2 c

How to make thumbprint cookies:

Cream margarine; gradually add sugar, beating well until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Add pecans.

Roll dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets. Press thumb or middle finger in each ball of dough, leaving an indentation.

Bake at 300° for 20 to 25 minutes; do not overbake or brown. Allow to cool on wire racks. Yields 3 1/2 dozen.Chocolate Frosting:1 c. sugar2 Tbsp. cocoa1/4 c. milk1/2 tsp. vanilla1/4 c. margarine Combine sugar, cocoa and milk in heavy saucepan. Bring to boil. Boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat; stir in margarine and vanilla. Beat until mixture is of spreading consistency. Place about 1/2 teaspoon chocolate frosting in each cookie indentation. Cool.

Recipe categories: Desserts, Cookie and brownie, Hand Formed cookies.

Rating:

Average rating: 5, total votes: 3

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