Rich, buttery almond flavored cookies filled with buttercream frosting
Prep Time20 minutesmins
Cook Time15 minutesmins
Servings: 75cookies
Author: Recipe by Marge Knickerbocker
Ingredients
Thumbprint Cookies
2c.butter, softened (4 sticks)
1c.brown sugar
3eggsseperated
2tsp.almond extract
4c.flour
1tsp.table salt
Buttercream Frosting
1stickbutter, softened
3c.powdered sugar
1tsp.almond extract
1/4c.milk (more or less to get to frosting consistencty)
red and green food coloring, if desired
Instructions
Thumbprint Cookies
Preheat oven to 350 degrees
Combine butter and brown sugar until well mixed (I use a mixer, but you can also combine by hand.)
Add egg yolks and almond flavoring and mix well.
Add flour and salt and mix until the dough holds together.
Beat egg whites until frothy. Roll dough into 1-inch balls and dip the top into the beaten egg whites. Bake on ungreased baking sheets for 5 minutes. Remove from the oven and press a small measuring spoon or thumb (if you're living danderously) into the middle of the cookie. Return to the oven and bake for 8-10 minutes, until cookies are light brown on the bottom. Remove from the pan and cool completely on a wire rack.
Buttercream Frosting
Mix all ingredients, adding milk gradually until you reach a creamy, spreadable texture. (I used a mixer.) If desired, divide the frosting into two bowls. Add a few drops of green to one and red to the other stir to combine. Spread frosting on cookies.
Notes
If you are freezing cookies (and they do freeze well), stack them on a baking sheet in a single layer and freeze for 30-60 minutes until firm. Then, place them in an airtight container with plastic wrap between layers. Remove the desired amount of cookies and thaw in a single layer at room temperature for about 30 minutes.