For those who loved the Kaufmann’s thumbprint cookies.. here’s the recipe:
1/3 cup sugar
1/4 tsp. salt
½ cup shortening, room temperature
6 tbsp. unsalted butter, softened
1 egg
½ tsp. vanilla extract
¼ tsp. almond extract
2 cups cake flour
Sprinkles or finely chopped walnuts
Icing recipes:
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 teaspoon salt
Vanilla Buttercream
4 oz. unsalted butter, softened
1 ½ cups powdered sugar
½ tbsp. vanilla extract
¼ tsp. almond extract
Pinch salt
Directions:
For the cookies:
preheat the oven to 375 degrees F.
Beat the sugar, salt, shortening, and butter until fluffy.
Add the egg and extracts and beat until thick.
Stir in the flour just until a dough forms (it may still be in chunks).
Form the dough into ¾ oz. balls. This is about 1 tbsp. of dough. I use a rounded 2 tsp. cookie scoop.
Roll in the sprinkles or nuts. Then press down with your thumb (or something with a round edge, like a
rolling pin) to form a thumbprint in the middle.
Chill them on baking sheets in the refrigerator for 10 minutes.
Bake the cookies for 15 minutes or until lightly golden on the bottoms. Move to a wire rack to cool
completely.
Icing:
Vanilla buttercream:
Beat the butter until smooth and then slowly add the powdered sugar. Once it is all combined, add the
salt and extracts and beat until thick.
Transfer to a piping bag with an open star tip. Or just use a plastic storage bag with the corner cut off.
chocolate buttercream:
Beat the butter until smooth and then slowly add the powdered sugar and cocoa powder, and beat until
combined.
