Iced Thumbprint Cookies
Iced Thumbprint Cookies are easy to make, taste great and are the perfect addition to the dessert table at any celebration.
Servings: 60
Calories: 50kcal
Ingredients
Cookies
- 1/2 cup confectioners sugar sifted before measuring
- 1 cup butter softened
- 1/2 teaspoon salt
- 1 Tablespoon vanilla
- 2 cups all-purpose flour sifted before measuring
- 1 cup pecans finely chopped
Icing
- 2 cups confectioners sugar
- 1/2 teaspoon vanilla
- 4 Tablespoons Milk or cream
Instructions
- Preheat oven to 350 degrees F.
- Sift confectioners sugar onto a piece of parchment paper; then measure according to recipe.
- Beat butter, confectioner’s sugar, salt and vanilla until creamy and fluffy.
- Mix in flour that has been sifted in the same manner as confectioners sugar; do not over-mix.
- Stir in pecans.
- Chill in the refrigerator for at least 1 hour.
- Shape the chilled dough into small balls and place 3 inches apart on ungreased baking sheet.
- Use the tip of your thumb to make a thumbprint in the center of the cookie.
- Bake 12-15 minutes until lightly browned and set; let cool completely.
Shortbread Icing Recipe
- For icing, mix 2 cups confectioners sugar, 1/2 teaspoon vanilla and 1 Tablespoon of milk or cream at a time (approximately 3-4 Tablespoons total) until icing is smooth.
- Add food coloring for desired color.
- Let cookies cool completely. Pour or spoon icing into each thumbprint. Let set before eating.
Video
Notes
- The number of cookies these make depends on how large you roll your balls of dough. We usually make ours smaller than a normal cookie - probably just under an inch or so.
- Before measuring confectioners sugar and flour, sift them onto a piece of waxed paper or a plate. Then measure accordingly.
- Start with softened butter at room temperature.
- Confectioners sugar is the same as powdered sugar.
- Substitute walnuts for pecans, if desired in these easy thumbprint cookies with icing.
- If you refrigerate more than 1 hour, you may have to roll the dough a little longer in your hands to get a nice round circle.
- Be sure your thumbprint cookies with nuts are cooled completely before icing.
- If you want to bake these ahead and freeze, do so before icing. Wait to decorate with icing once they are defrosted and ready to be served.
- While preparing the icing for these shortbread thumbprint cookies, start with 1 tablespoon of milk (or cream) and work your way up to 3 - 4 tablespoons. Add just enough to make a spoonable icing, not too runny and not too thick.
- If you get your icing too runny, add more powdered sugar!
- Love shortbread? Try our Dainty Logs---a shortbread cookie with chocolate chips.
- Please note that carb counts, calorie counts and nutritional information can vary depending on ingredients used. The nutritional information below is auto-calculated and should NOT be used for specific dietary needs.
Nutrition
Calories: 50kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg