Posted by Katie Lawrence, bakery manager at Byerly’s St. Louis Park
Thursday, December 19, 2013
These cookies are not simple break-and-bake cookies. You don’t just throw them together in a few minutes.
No, these cookies are as unique as the thumbprints that make them.
Thumbprint cookies are for those of you who love to bake, who love to get your hands dirty, who love to get that ‘mmmmm’ sound from your friends! Trust me, these will do it.
For a demo of thumbprint cookies, watch my clip on WCCO-TV. Although we had a Hanukkah theme, you’re welcome to use different colored sprinkles to customize your cookies. If you’re in a time crunch, stop by our bakeries for a box of these tasty sweets.
Thumbprint Cookies recipe
- 1 cup soft butter (or margarine)
- 2/3 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
In a mixing bowl, cream the butter until smooth. Gradually add the sugar, mix until all is combined. Add in the vanilla. Mix until smooth. Gradually add in the flour – scraping the bowl several times to be sure all ingredients are incorporated. Mix to a smooth dough being careful not to over mix – this will produce a tougher dough resulting in a heavier textured cookie.
Divide dough into two even sized pieces. Roll each piece into an evenly shaped log - roughly 12 inches long. Roll this log into your choice of nuts, colored sugar or nonpareils. Place logs on a cookie sheet, chill in refrigerator until dough is firm to the touch – approximately 20-30 minutes. Slice into ¾ inch pieces. Place on cookie sheet several inches apart. Make a slight indentation in the center of each cookie with your thumb (or finger). Bake at 350 for 9-11 minutes, depending on desired doneness. A lighter bake will result in a chewier cookie – a longer bake will result in a crisper type.
When cookies are cool they can be iced with your favorite icings – chocolate, white or colored icings work well or a flavored icing is fun too.
Amount: 32-36 cookies