Thumbprint Cookies With Almond Flavored Icing Center
Easy, Beautiful, and Delicious! A sure crowd pleaser at your Holiday Functions!
Yield: 30 servings
Calories: 108cal
Materials
- 1 cup butter - melted unsalted or margarine
- ¼ cup sugar
- 1 tsp. almond extract
- 2 tsp. milk I used 2%
- ¼ tsp. salt
- 2 cups flour all-purpose
- optional - 1 cup of finely chopped nuts almonds
Filling - For Easch Color
- 1 cup powdered sugar
- 1 tsp. almond extract
- 2 - 3 Tbsp. water
- food coloring colors of your choice. I used red and green
Instructions
- Preheat the oven to 350 degrees
- Melt the butter until it is warm enough to dissolve the sugar (I usually microwave the 1 lb. for about 30 seconds) If it is only partially melted, that's fine. It will probably have a warm, and creamy texture)
- In a large bowl mix melted margarine or unsalted butter and sugar together until sugar is dissolved
- Add extract and milk - stir in
- In a small bowl mix the salt, flour, and nuts
- Add the dry ingredients to the wet and mix together
- Roll into balls about 1 inch in diameter
- Push the center down with your thumb or the back of a Tbsp. measuring spoon that has been greased
- Bake at 350 degrees for about 8-10 minutes
- While that is baking - stir the ingredients for the icing together adding the water 1 Tbsp. at a time, and stopping when the icing is a nice smooth consistency but not too runny
- If it gets too runny...just add a little more powdered sugar
- After the cookies are done and cooled - add a spoonful of icing to each center
Notes
nutrition facts are only an estimate
updates to recipe explained:
The addition of milk is a new ingredient. Feel free to omit this ingredient. Your cookie will still turn out delicious, but it will have a more dense texture. The original version from my mom's generation did not have the milk. The milk binds the dough with more moisture so it is not so crumbly, it adds fat and flavor, and it even contributes to color.
Almond extracts in place of vanilla - these 2 extracts are completely interchangeable in this recipe. I happened to like the almond flavor over the vanilla, but it is entirely a personal preference
*Also, I have discovered that it is not necessary to refrigerate the cookie dough before baking which gives us one less step to worry about. :)
Nutrition
Calories: 108cal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 190IU | Calcium: 4mg | Iron: 0.4mg