Thumbprint cookies

AuthorPeg Stoiber
RatingDifficultyIntermediate

These tiny cookies have an almond flavored frosting and chopped pecans to add texture.

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

Cookies
 ¼ cup sugar
 1 cup butter
 1 tsp vanilla extract
 2 cups Flour
 ¼ tsp salt
 1 cup finely chopped pecans
Frosting
 1 cup powdered sugarI always seem to need more frosting!
 ½ tsp almond extract
 water by drops

Directions

1

In a large bowl, cream the butter and add the sugar.
Then mix in the vanilla.

2

Add the salt to the flour and then slowly combine with the butter.
I usually do this my hand so the batter is not over mixed.

3

When the flour is fully incorporated, add the chopped pecans.
By now I am actually using only my hands to mix the batter.
Do not over mix.

4

Roll balls of batter about 1 1/2 inch in diameter.
Roll into small balls about 1 1/2 inch diameter.
Place on a greased cookie sheet, about 2 inches apart.
Gently press your thumb into the cookie to make the shallow well.
The cookie will not spread during baking.

5

Bake for 20-30 minutes in a 300 degree oven.
Cookies will be a light tan color when done.
Do not over bake, they will continue to darken as they cool on the cookie sheet.

6

When slightly cooled (about 10 minutes), carefully move to a cooling rack.
The cookies are very fragile at this point.
Frost when completely cooled.

Frosting
7

Mix the powdered sugar with a small amount of water to a thick consistency.
Remember, the food coloring will add liquid to create a smoother frosting.
Add food coloring to desired consistency and color.

8

I usually spoon the frosting onto the cooled cookies.
I have tried piping it on with a bag, but prefer to do it the old fashioned way.
Store lightly covered with wax paper until frosting has hardened.
They can then be packed into tins without sticking together.

Nutrition information calculated with Very Well Fit Nutrition Calculator

Original Recipe: 

Ingredients

Cookies
 ¼ cup sugar
 1 cup butter
 1 tsp vanilla extract
 2 cups Flour
 ¼ tsp salt
 1 cup finely chopped pecans
Frosting
 1 cup powdered sugarI always seem to need more frosting!
 ½ tsp almond extract
 water by drops

Directions

1

In a large bowl, cream the butter and add the sugar.
Then mix in the vanilla.

2

Add the salt to the flour and then slowly combine with the butter.
I usually do this my hand so the batter is not over mixed.

3

When the flour is fully incorporated, add the chopped pecans.
By now I am actually using only my hands to mix the batter.
Do not over mix.

4

Roll balls of batter about 1 1/2 inch in diameter.
Roll into small balls about 1 1/2 inch diameter.
Place on a greased cookie sheet, about 2 inches apart.
Gently press your thumb into the cookie to make the shallow well.
The cookie will not spread during baking.

5

Bake for 20-30 minutes in a 300 degree oven.
Cookies will be a light tan color when done.
Do not over bake, they will continue to darken as they cool on the cookie sheet.

6

When slightly cooled (about 10 minutes), carefully move to a cooling rack.
The cookies are very fragile at this point.
Frost when completely cooled.

Frosting
7

Mix the powdered sugar with a small amount of water to a thick consistency.
Remember, the food coloring will add liquid to create a smoother frosting.
Add food coloring to desired consistency and color.

8

I usually spoon the frosting onto the cooled cookies.
I have tried piping it on with a bag, but prefer to do it the old fashioned way.
Store lightly covered with wax paper until frosting has hardened.
They can then be packed into tins without sticking together.

Thumbprint cookies