Back to Iced Thumbprint Cookies
All Reviews for Iced Thumbprint Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 dozen
ld102271_1206_almondmerinqu.jpg
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/4 cups confectioners’ sugar
2 tablespoons plus 2 teaspoons whole milk
Pink food coloring
Cook's Notes
Cookies can be stored in airtight containers up to 1 week.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 dozen
ld102271_1206_almondmerinqu.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
ld102271_1206_almondmerinqu.jpg
ld102271_1206_almondmerinqu.jpg
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons plus 2 teaspoons whole milk
- Pink food coloring
Directions
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt, and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
Preheat oven to 325 degrees. Shape dough into 1 1/4-inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb into center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
Stir together confectioners’ sugar and milk; tint pink. Fill centers with icing. Let set overnight.
Cook's Notes
Cookies can be stored in airtight containers up to 1 week.
Cook’s Notes
Cookies can be stored in airtight containers up to 1 week.
Reviews (4)
Add Rating & Review
122 Ratings
5 star values:
16
4 star values:
29
3 star values:
45
2 star values:
22
1 star values:
10
Reviews (4)
Add Rating & Review
122 Ratings
5 star values:
16
4 star values:
29
3 star values:
45
2 star values:
22
1 star values:
10
Add Rating & Review
122 Ratings
5 star values:
16
4 star values:
29
3 star values:
45
2 star values:
22
1 star values:
10
122 Ratings
5 star values:
16
4 star values:
29
3 star values:
45
2 star values:
22
1 star values:
10
122 Ratings
5 star values:
16
4 star values:
29
3 star values:
45
2 star values:
22
1 star values:
10
- 5 star values:
- 16
- 4 star values:
- 29
- 3 star values:
- 45
- 2 star values:
- 22
- 1 star values:
- 10
Martha Stewart Member
Rating: Unrated
12/21/2012
We made this recipe and found the icing to be a bit bland. If you add 1-2 tablespoons butter and almond extract (to taste), it tastes like a bakery frosting.
Martha Stewart Member
Rating: Unrated
12/29/2009
I love these cookes. they are so flavorful. I make them in double batches becuase they gt eaten up so quickly
Martha Stewart Member
Rating: Unrated
03/17/2008
These cookies are yummy! They have a crumbly texture and are not too sweet. If you have a sweet tooth, you may like to consider increasing the amount of icing per cookie.
Martha Stewart Member
Rating: Unrated
03/08/2008
These cookies turned out a little dry, but very flavorful. Make sure you make them ahead of time because the dough needs to be chilled, the cookies need to be completely cool before they're iced and then they have to set overnight.
Martha Stewart Member
Rating: Unrated
12/21/2012
We made this recipe and found the icing to be a bit bland. If you add 1-2 tablespoons butter and almond extract (to taste), it tastes like a bakery frosting.
Rating: Unrated
Rating: Unrated
12/29/2009
I love these cookes. they are so flavorful. I make them in double batches becuase they gt eaten up so quickly
Rating: Unrated
03/17/2008
These cookies are yummy! They have a crumbly texture and are not too sweet. If you have a sweet tooth, you may like to consider increasing the amount of icing per cookie.
Rating: Unrated
03/08/2008
These cookies turned out a little dry, but very flavorful. Make sure you make them ahead of time because the dough needs to be chilled, the cookies need to be completely cool before they're iced and then they have to set overnight.
All Reviews for Iced Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Iced Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
