Grandma's thumbprints
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| COOKIES | ||
| ½ | cup | Brown sugar, firmly packed |
| 1 | cup | Butter or margarine, |
| Softened | ||
| 2 | Eggs, separated | |
| 2 | cups | All purpose flour |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Finely chopped pecans |
| FROSTING | ||
| 2 | cups | Confectioners sugar |
| ⅛ | teaspoon | Salt |
| 3 | tablespoons | Butter or margarine, |
| Softened | ||
| ½ | teaspoon | Vanilla |
| Food color | ||
| 1 | tablespoon | Milk, or more |
Directions
Heat oven to 325 F. Lightly grease cookie sheets. In large bowl, beat brown sugar and 1 cup margarine until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off.
Add flour and ⅛ ts salt; mix well. In small bowl, slightly beat egg whites. Shape dough into ¾-inch balls. Dip in egg whites; roll in pecans. Place 2 inches apart on greased cookie sheets. With thumb, make imprint in center of each cookie. Bake at 325 F for 12-15 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheets. In small bowl, combine all frosting ingredients, adding enough milk for desired spooning consistency,blend until smooth. Spoon or pipe frosting into center of each cookie.
TIP: To make chocolate frosting, omit food color and add 2 tbsp unsweetened cocoa.
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