Friday, November 25, 2011

Buttercream Thumbprint Cookies

Shannon, Bill's niece, brought this cookie to a Christmas gathering years ago, and it has been my favorite cookie since! I have just varied it a bit to make it look a little festive. I hope you enjoy this recipe as much as I have. Thanks, Shannon!

1/2 cup brown sugar
1 cup butter (or margarine) melted
2 eggs (separated)
2 cups flour
chopped pecans
food coloring of your choice
a few chocolate chips

Butttercream Frosting:
1/4 cup melted margarine
3 cups powdered sugar
milk (the thickness you want it...Shannon and I make ours thick.)

1. Preheat oven to 375 degrees.
2. Mix brown sugar, butter, egg yolks and flour.
3. Roll into 1-inch balls.
4. Dip in egg whites.
5. Roll in pecans.
6. Push center almost down to cookie sheet.
7. Bake at 375 degrees for 5-6 minutes.
8. Let cookies completely cool before filling with frosting. (Frosting does not have to be colored, but it makes it festive.)

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