Try this Thumbprint Cookies with Icing Recipe.
- Carbohydrate 424.304592191061 g
- Cholesterol 497.876048208994 mg
- Fat 188.093093815069 g
- Fiber 2.01600008010864 g
- Protein 3.21280716733788 g
- Saturated Fat 119.019698578611 g
- Serving Size 1 1 recipe (972g)
- Sodium 29300.573748897 mg
- Sugar 422.288592110953 g
- Trans Fat 13.1823150778163 g
- Calories 3331 calories
Step-by-step
- Preheat oven to 375.
- Cream together butter and sugar.
- Mix in flour (dough will look crumbly).
- Roll dough into round balls and place on an ungreased cookie sheet.
- Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
- Bake for 15 minutes until edges start to get lightly brown and cookie sets up.
- Allow to cool on cookie sheet for 15 minutes.
- Mix powdered sugar with milk and vanilla to make a thick glaze.
- Place in corner of zipper bag and clip corner to pipe.
- Pipe perpendicular lines across cookie to decorate.
Visual cues dictate doneness in shortbread-style doughs rather than internal temperatures or probes. Softened butter creamed with granulated sugar creates a dense crumb that holds impressions without fracturing. When shaping the rounds, press gently with a rounded thumb to form a depression deep enough to anchor the fruit without piercing the bottom.
Judging Doneness Visually
Bake the ungreased sheet at 375 degrees Fahrenheit for precisely 15 minutes. Watch the edges closely. The baseline indicator for removal is a faint golden rim along the perimeter. The center should remain pale and matte. Let the batch rest undisturbed on the hot metal surface for 15 minutes to allow the interior structure to firm up completely before transferring them.
Glazing and Service
Combine powdered sugar with milk and vanilla until a viscous glaze forms. Transfer the mixture to a plastic bag, snip a tiny corner, and pipe perpendicular lines across the cooled surface. Pair these sweet pastries with unsweetened black coffee or robust hot tea to balance the high sugar concentration.
