Tuesday, August 31, 2010

thumbprint cookies

1/4 cup butter, room temperate
1/2 cup sugar
pinch of salt
1 teaspoon vanilla
3 tablespoons milk
1/4 cup corn starch
1 1/4 cup ap flour
tinted frosting (or you can use lemon or lime curd or your favorite jam)

Preheat oven to 375*. Line a baking sheet with parchment paper. Cream together the butter, sugar and salt. Beat in the vanilla, milk and cornstarch. Stir in the flour until it is just combined. Roll into 1 inch balls and roll in sugar. Place on the prepared baking sheet and make an indentation with your thumb. Bake for 12 to 14 minutes, just until the cookies start to brown (when I take them out of the oven I gently push on the indentations to make sure they hold their shape). Let the cookies cool on a wire rack. Fill the thumbprints with a bit of the frosting, let sit until dry.

thumbprint cookies
 2 cups confectioner's sugar
1/8 teaspoon salt
3 tablespoons butter, softened
1/2 teaspoon vanilla
food coloring
1 to 2 tablespoons milk

In a small bowl, combine all frosting ingredients, adding enough milk for desired spooning consistency, blend until smooth. Spoon or pipe frosting into center of each cookie. TIP: To make chocolate frosting, omit food color and add 2 tbsp unsweetened cocoa.

bon appetite!

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