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Thumbprint Buttercreams

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Submitted by millcrk

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

YIELD

1 dozen servings

PREP

10 min

COOK

15 min

READY

25 min

These thumbprint cookies get a double coating trick that most recipes skip. Each dough ball goes into stiff beaten egg white first, then into chopped nuts. The egg white acts as glue that holds the nut coating firmly in place through baking.

The dough itself is rich and tender, built on shortening, brown sugar, egg yolks, and vanilla. No butter, no leavening. The shortening creates a softer, more crumbly cookie than butter would, and the egg yolks add richness without structure so the cookie stays melt-in-your-mouth.

The two-stage bake is key. Five minutes first to set the shape, then pull them out and press your thumb firmly into each center to create the well. Back in for eight more minutes to finish. If you press the thumbprint before baking, the dough springs back and fills in. Pressing mid-bake catches the dough at the right moment when it holds the shape.

Fill the cooled wells with buttercream icing for a sweet, creamy center against the nutty, crumbly shell.

Pro Tips

  • Beat the egg white until truly stiff so it coats evenly and creates a smooth, firm shell
  • Press your thumb deep enough to make a real well. Shallow prints don’t hold enough icing
  • Let cookies cool completely before filling or the buttercream will melt and slide out
  • Use a piping bag or small spoon to fill the wells neatly

Variations

  • Fill with raspberry or apricot jam instead of buttercream for a fruitier cookie
  • Use pecans, walnuts, or almonds for the nut coating depending on your preference
  • Tint the buttercream with food coloring for holiday cookie platters

Ingredients

1 237
½ 118
CUP ML BROWN SUGAR *
2 2
LARGE EACH EGG YOLK *
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 2.5
TEASPOON ML SALT

Directions

Mix ingredients well, then roll into small balls.

Dip each ball into beaten egg white that has been beaten stiff, then into nuts.

Bake for 5 minutes at 350.

Take out and press thumb in middle. Bake 8 minutes longer.

When cool, fill with buttercream icing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 230 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 296mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

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