Christmas baking time is in full swing around here.
So for my Cookie Swap Party this coming weekend, Christmas Pittsburgh Thumbprints it is!
If you’d like to give them a try and share something different with your family and friends, try a few new thumbprints – like last week’s Twix Chocolate Caramel Shortbread version and these tasty Pittsburgh favorites.
Christmas Pittsburgh Thumbprint Cookies
- 5 cups all-purpose flour
- 1 teaspoon salt
- 2 cups butter, at room temperature
- 2 cups powdered sugar
- 4 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour and salt. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.
- Form tablespoons of dough into balls and roll in the sprinkles. If dough is a bit dry, you can add a little bit of milk or cream or put on your hands when rolling the balls to allow sprinkles to stick.
- Place on baking stone about 1 – 1/2 inches apart. Make a slight indentation with your thumb or finger on the tops of all the cookies.
- Bake for 8 minutes, then make a deeper indentation in the middle, and bake for an additional 7-8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.
- 1 1/2 cup powdered sugar
- 2 Tbsp corn syrup
- 3 Tbsp milk or cream
- Pinch salt
- 1/2 tsp vanilla
- 2 tsp butter, room temperature
- Food coloring
Stir together all ingredients until smooth, then drop a spoonful into each cooled cookie.
Cheers & Hugs,