Jelly Bean Thumbprint Cookies |
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Prep Time: 6 Minutes Cook Time: 13 Minutes |
Ready In: 19 Minutes Servings: 1 |
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Jelly beans make a fun middle for these classic vanilla thumbprint cookies. Ingredients:
1 cup butter, softened |
2/3 cup granulated sugar |
2 egg yolks |
1 teaspoon vanilla extract |
2 1/4 cups all-purpose flour |
1/4 teaspoon salt |
1/3 cup powdered sugar |
2 tablespoons heavy whipping cream |
assorted jelly beans |
additional powdered sugar |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 2/3 cup sugar, beating well. Add egg yolks and vanilla, beating until blended.
2. Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 8 hours.
3. Shape dough into 1 balls, and place 2 apart on ungreased baking sheets. Press thumb into each cookie to make an indentation.
4. Bake at 350° for 12 to 13 minutes. Cool 1 minute on baking sheets; remove to wire racks. Make thumbprint indentations again while cookies are still warm; let cookies cool completely.
5. Meanwhile, combine 1/3 cup powdered sugar and heavy cream in a small bowl; stir with a fork until smooth. Spoon icing into a zip-top freezer bag; cut a tiny hole in 1 corner of bag, and squirt a small amount of icing into indentation in each cookie. Press jelly beans into center of each cookie. Let set. Dust cookies with powdered sugar.
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