In the beginning of this blog, my husband of 33 years asked when I was going to post thumbprint cookies. He kept asking. Then he asked again. And again.
Now that Christmas is almost here, so are thumbprint cookies. My man is happy.
The recipe is simple–straight out of the Betty Crocker Cooky Book, copyright 1963. The icing is where I like to get creative.
Instead of using a solid color icing, I drop the tiniest amount of liquid food coloring into my bowl of icing. Without stirring, I carefully use my spoon to pick up a little of the color but try to get mostly white. Then I use a second spoon to push the icing on to the cookie. This process will slightly mix and swirl the color. No extra effort really. Love it!
- ¼ cup shortening
- ¼ cup butter, room temperature
- ¼ cup brown sugar
- 1 egg, separated
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ cup pecans, finely chopped
- ½ tablespoon butter, melted
- 1 cup powdered sugar
- 1-2 tablespoons milk
- Preheat oven to 350 degrees.
- Cream shortening, butter, brown sugar, egg yolk and vanilla. Add flour and salt. Combine well.
- Roll dough into balls. Using a small ice cream dipper will aid in uniformity.
- Beat egg white slightly with fork. Dip balls in egg white, then roll in chopped pecans.
- Place balls on ungreased baking sheet, (I use a silicone baking mat) about 1 inch apart.
- Place in oven 1 minute. Remove and use your finger to quickly press indentation into the center of each cookie. Place back in the oven for another 10-12 minutes or until the pecans are toasty. Remove from oven and immediately use your finger to repress the indentation into the middle of the cookies.
- Make the icing while cookies bake. Add color using process described above. Or leave the icing uncolored. Or stir in food coloring to make uniform color. It's your preference. Many people do jelly--but not at my house.
Happy Anniversary, “Blue Eyes.” And thanks for all your support and assistance with my blog. Romaine