Yield: About 24 cookies
Prep Time: 20 minutes
Chill Time: 10 minutes
Bake Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the Cookies:

• 1/3 cup sugar
• 1/4 tsp salt
• 1/2 cup shortening, room temperature
• 6 tbsp unsalted butter, softened
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 cups cake flour
• Sprinkles or finely chopped walnuts (for rolling)

For the Vanilla Buttercream:

• 4 oz unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tbsp vanilla extract
• 1/4 tsp almond extract
• Pinch of salt

For the Chocolate Buttercream:

• 6 tbsp unsalted butter, softened
• 2 1/3 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

Step 1: Make the Cookie Dough

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, beat together the sugar, salt, shortening, and softened butter until the mixture is light and fluffy.
3. Add the egg, vanilla extract, and almond extract. Beat again until the mixture is thick and creamy.
4. Gradually stir in the cake flour, mixing just until the dough forms. The dough may be slightly crumbly but should come together when pressed.

Step 2: Shape and Chill

5. Measure out the dough into 3/4 oz. portions (about 1 tbsp each). Roll each portion into a ball.
6. Roll the dough balls in sprinkles or chopped walnuts to coat.
7. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie.
8. Use your thumb (or a rounded object like the end of a rolling pin) to gently press a thumbprint into the center of each dough ball.
9. Chill the shaped cookies on the baking sheets in the refrigerator for 10 minutes to help retain their shape during baking.

Step 3: Bake and Cool

10. Bake the cookies in the preheated oven for 15 minutes, or until the bottoms are lightly golden.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Prepare the Buttercream Icing

Vanilla Buttercream:

1. Beat the softened butter in a medium bowl until smooth and creamy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Stir in the salt, vanilla extract, and almond extract. Continue beating until the mixture is thick and spreadable.

Chocolate Buttercream:

1. Beat the softened butter until smooth.
2. Gradually add the powdered sugar and cocoa powder, mixing until fully incorporated.
3. Stir in the milk, vanilla extract, and salt. Beat until smooth and creamy.

Step 5: Assemble the Cookies

12. Once the cookies are completely cool, transfer the buttercream icing to a piping bag fitted with an open star tip (or use a plastic storage bag with the corner snipped off).
13. Pipe a swirl of vanilla or chocolate buttercream into the thumbprint of each cookie.

Tips and Tricks

• Consistency Matters: Make sure the butter and shortening are at room temperature for a smooth, easy-to-work dough.
• Chilling is Key: Chilling the shaped cookies before baking helps prevent them from spreading too much.
• Customize the Toppings: Swap sprinkles or walnuts for crushed candy canes, colored sugar, or mini chocolate chips.
• Even Baking: Bake cookies in batches, one tray at a time, for consistent results.

Notes

• Cake Flour Substitute: If you don’t have cake flour, you can substitute with all-purpose flour by replacing 2 tbsp of flour per cup with cornstarch.
• Make-Ahead Tip: The dough can be made a day in advance. Store it wrapped in plastic in the refrigerator, and let it sit at room temperature for 10 minutes before shaping.

FAQs

Can I freeze the cookies?

Yes! You can freeze baked, un-iced cookies in an airtight container for up to 2 months. Thaw at room temperature, then add icing before serving.

Can I use all butter instead of shortening?

Yes, but the cookies may spread more and won’t have the same slightly crisp texture.

Can I make these gluten-free?

You can try substituting the cake flour with a gluten-free baking blend designed for cookies.

How do I make the buttercream thicker?

If the buttercream is too thin, add more powdered sugar a tablespoon at a time until you reach your desired consistency.

Storage

• At Room Temperature: Store iced cookies in an airtight container for up to 2 days.
• In the Refrigerator: Store in an airtight container for up to 5 days. Let the cookies sit at room temperature for 10 minutes before serving.
• In the Freezer: Freeze un-iced cookies in an airtight container for up to 2 months.

These Kaufmann’s Thumbprint Cookies are a delightful, nostalgic treat perfect for holidays, special occasions, or simply satisfying your sweet tooth. The combination of buttery cookie and creamy buttercream icing is irresistible!