Classic Thumbprint Cookies
Servings: 22 cookies
Ingredients
- ¾ c. butter, softened and divided
- ¼ c. brown sugar, packed
- 1 egg, separated
- 1 tsp. vanilla
- 1 c. flour
- ¼ tsp. salt
- 1 c. powdered sugar
- 2 tbsp. maraschino cherry syrup
- ½ c. walnuts, finely chopped
Instructions
- Preheat oven to 350° F.
- Beat together 1/2 c. butter, egg yolk, brown sugar, and vanilla in a medium bowl until fluffy.
- Beat in flour and salt.
- Whisk egg white in a separate, small bowl until frothy.
- Form dough into small balls (about 3/4"). Roll in egg white and then in finely chopped walnuts.
- Place balls about 2 inches apart on a baking sheet.
- insert your index finger into the center of each cookie to form a deep well.
- Bake 12-15 minutes until lightly browned.
- Remove cookies from sheet and let cool 30 minutes.
- Meanwhile, beat together 1/2 c. powdered sugar, 1/4 c. butter, and 1 tbsp. cherry syrup
- Beat in remaining powdered sugar and syrup until a soft frosting is formed.
- Fill cooled cookies with cherry frosting.