Strawberry Thumbprint Cookies My Version Recipes
STRAWBERRY THUMBPRINT COOKIES, MY VERSION
I always try recipes the way they are written when I make them for the first time. This was, while good, not the way I wanted the cookies. Therefore, this version is what I altered to make them my own, and YUM! Frosting is SOOOOO GOOD!
Provided by Megan Stewart @GSMegan
Categories Cookies
Number Of Ingredients 13
Steps:
- Mix butter and sugar, add powder, soda and extract and allow to cool enough that you can add the eggs without them scrambling (cooking). Add eggs, mix all together well. Add nuts, mix. Add flour a cup at a time, mix after each. This dough is pretty thick. I refrigerated it overnight. It made it much more manageable.
- Oven to 375 degrees. Use a soup spoon from your silverware drawer to pull up bits of dough. The dough does not spread when you bake it, so the size you make is the size the cookies will be. Put them on parchment paper lined cookie sheets. Push your thumb down pretty far, but not all the way through the cookie. It is okay if they crack a little, just not split in pieces. If they do, roll them around a bit and try again. Bake 10-12 min. They will feel a little puffy, but they are done by that point. Cool on cookie sheets a few minutes to firm, then remove to cool completely.
- GLAZE/FROSTING: Put some powdered sugar in a bowl. Add a splash of strawberry extract (or you could use vanilla or almond extract). Add a splash of milk, mix. Add more powdered sugar or milk as needed to make a texture you can spoon into the thumbprints. If you want to put food coloring into this to make a pretty color, go for it.
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