Friday, December 17, 2010

Thumbprint Cookies

Thumbprint Cookies

1/2 C Butter-flavored Crisco

1/4 C brown sugar

1 egg yolk

3/4 tsp. vanilla (can adjust a tiny bit)

3/4 C + 3 T freshly (finely) ground and sifted whole wheat flour

1/4 tsp. salt

2 egg whites (beaten with a fork, just enough to blend)

chopped pecans (just enough to roll dough in)

Preheat oven to 375 degrees. Mix together the shortening, brown sugar, egg yolk and vanilla. Add the flour and salt and mix for about 1-2 minutes on medium speed. Roll dough into 1 in. balls and then dip in egg whites, coating the entire surface. Roll in chopped pecans to coat. Place on greased cookie sheet. Bake at 375 degrees for about 4-5 minutes, use your thumb to press them down and then bake for about 7-8 more minutes or until lightly golden brown. Cool completely. Frost with Fluffy, White Buttercream Frosting.

Tint Fluffy, White Buttercream Frosting as many colors as you would like in separate bowls. Spoon frosting into the middle of each cookie.

Fluffy, White Buttercream Frosting

2 1/2 sticks butter

4 1/2 C powdered sugar

4-6 T milk (you don't want it too thick, but not too thin, either, so just add and mix and add more if needed)

1/2 tsp vanilla

Two hours before preparing frosting, get 2 1/2 sticks of butter out of refrigerator. Whip butter for several minutes until creamy and fluffy. Add powdered sugar 1 C at a time, beating the entire time. Keep beating until frosting is very thick. Add milk and vanilla and beat.

Note: If frosting seems too thick, add an additional tablespoon of milk.

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