- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 5 cups flour + more for rolling
- 4 oz. cream cheese, softened
- 2 T. butter, softened
- 2 T. milk
- 2 cups powdered sugar
- 2-3 drops food coloring
- Cream shortening and sugar. Add eggs, sour cream, and vanilla and mix well.
- Add salt, soda, and baking powder, and mix well.
- Add flour, and mix just until combined.
- Wrap dough tightly in plastic, or place in a plastic zipper bag, and chill 8-10 hours or overnight.
- Roll dough to ⅜-inch thickness and cut out shapes. Place on baking sheet and bake at 350F for 10-12 minutes.
- For frosting: Combine all ingredients, mixing until smooth. Frost cooled cookies.
- Store in an airtight container between layers of wax paper. Will keep best if refrigerated or frozen.
For more Delicious Desserts CLICK
Join the Playground On Facebook
1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles
Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.
In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
Add sugar and vanilla, mix well.
Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.
Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5″ balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2″ apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.
Join the Playground On Facebook
Makes 80 cookies (depending on the cookie cutter size; you can halve or quarter the recipe)
1 1/4 pound unsalted butter, at room temperature
4 cups sugar
4 large eggs
2 teaspoons vanilla extract
8 cups all-purpose flour
1 egg white
Finely chopped walnuts or sliced almonds (optional)
Sanding sugar (optional)
Dried citron or candied cherries, finely chopped (optional)
1. A day before baking the cookies: In a stand mixer fitted with a paddle attachment (or by hand, in a bowl with a wooden spoon), cream together the butter and sugar. Add the eggs one by one, mixing after each addition, then the vanilla. Gradually work in the flour until a dough forms. Wrap the dough in waxed paper or plastic wrap and refrigerate overnight.
2. Heat the oven to 350° F. Whisk together the egg white and 1 tablespoon water in a small bowl. Cut the dough into quarters and keep three-quarters cold while working with the first quarter.
3. Generously flour your work surface. Lay down the dough. Flour again. Roll the dough into a large circle, about 1/8-inch thick — and no thicker! Use cookie cutters to cut into shapes. It helps to dip the cutters into flour between every 2 cookies; this will prevent sticking. Place the cookies on ungreased baking sheets. Brush with the egg wash and decorate with chopped nuts, sanding sugar, or diced citron — whatever you like!
4. Bake the cookies until they are lightly browned on the edges, 8 to 10 minutes — I like to turn the baking sheet 180 degrees after 5 minutes to help them bake evenly. Transfer to a rack and let cool completely. (Repeat with the rest of the dough.) Place the cookies in a tin or storage container with a tight lid and let age 1 to 2 weeks to bring out the flavor. (I have eaten them at Easter, 4 months later, and they were still delicious.)
I love my mom’s family thumbprint recipe but how to change it up. The base is great so let’s change where the nuts go and the kind of nuts from walnuts to pecans. A-ha! One of my favorite pies in a cookie.
Pecan Pie Thumbprint Cookies
2/3 cup butter
1-1/2 cups flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten
1/4 cup powdered sugar
2 Tablespoons corn syrup (light or dark)
3 Tablespoons butter
1/2 cup finely chopped pecans
Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle.
While you dough chills make your filling. In a small saucepan, combine powdered sugar, butter and corn syrup. Stir until melted and just boils on the edge.
Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.
Roll in egg whites or you could brush it on.
Press center down with your thumb.
You can smooth the edges a little with your thumb and finger.
Bake at 375 degrees for 5 minutes. Remove from oven so you can fill centers.
You may need to make your dent again. If it weren’t holding a caramel type filling I wouldn’t worry about it but this one can ooze out.
Add a heaping 1/4 teaspoon of your pecan pie filling. Don’t add too much or it will bubble over your cookie. That little guy in the left has too much! They are still edible just not as pretty.
Bake for 5-7 more minutes or until golden brown. Cool on sheet for 2 minutes. Remove to rack to cool.
Makes 28-30 cookies.
I came out with extra filling but it’s yummy as is. Almost like a caramel pecan candy. Enjoy!