Thumbprint cookies remind me of my grandma. She used to buy us really brightly colored ones from Giant Eagle every time we came to visit. I was thinking about her the other day and decided I needed to make a homemade version.
These cookies are very simple to make yet look very elegant. I think these would be a beautiful cookie to give as a gift to any Valentine.
Also great for using up small amounts of leftover sprinkles.
3 sticks (336g) unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla
3 1/2 cups plain flour
1/4 tsp salt
1 egg beaten with 1 tbs water (for coating sprinkles)
1 bottle sprinkles
Vanilla Buttercream (I flavored mine with LorAnn Marshmallow. You won't need all of it but refrigerate or freeze the rest)
- In an electric mixer cream together the butter and sugar until just combined. Add the vanilla.
- In a separate bowl sift together the flour and salt.
- With the mixer on low add the flour to the butter mixture. Mix until a dough forms.
- Roll out a piece of cling film and dump the dough on top. Roll it together and pat down to form a disc. Wrap up and refrigerate for 30 minutes.
- Pre-heat the oven to 350 F/180 C and line a baking sheet with parchment paper (I didn't and they stuck a little bit).
- Place the beaten egg in a bowl and pour the sprinkles into another bowl. Roll round balls that weigh 1 ounce (28g).
- Roll the balls in the egg wash and then in the sprinkles and place on the baking sheet.
- Make a light indentation in the middle with your finger. Bake for 20-25 minutes until the cookie turns lightly golden.
- Place on a cooling rack and cool completely before piping a small swirl (using a star tip) into the indentation of each cookie. Store in an airtight container.
adapted from Ina Garten