Thumbprint Buttercreams

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