Thumbprint Cookies with Icing Recipe
Instead of using fruit preserves, I topped this soft cookies recipe with a dollop of frosting. I almost forgot to take photos at all! This is one of the last cookies left and, well, you know the last batch is never as pretty.
This thumbprint cookie recipe is melt in your mouth good! If you would rather use the preserves, that is included in the original recipe from one of my favorite cookie cookbooks, Pillsbury Best Cookies Cookbook. Definitely look for it at an Indiana antique shop near you!
Homemade Thumbprint Cookies Recipe with Icing
Cookie recipe is from the Pillsbury Best Cookies Cookbook 1997. It really IS the best cookies cookbook! I highly recommend it!
Although the original recipe uses fruit preserves, I decided to mimic the flavors of an Indiana bakery and switch the fruit for icing! We love the result.
Ingredients
- 1 Cup Powdered Sugar
- 1 Cup Butter or Margarine, Softened
- 1 teaspoon Vanilla Extract
- 1 Egg
- 2 Cups Flour
- 2 Tablespoons Poppy Seeds
- 1/2 teaspoon Salt
- Icing of Your Choice
Instructions
- 300* Oven.
- Beat Powdered Sugar and Butter until fluffy.
- Add Vanilla and Egg.
- Add Flour, Poppy Seed, and Salt.
- Drop dough by teaspoonfuls 1" apart on parchment paper.
- With thumb or handle of a wooden spoon, push down into the center of each cookie.
- Bake 300* for 20 - 25 minutes or until edges are lightly brown.
- Immediately move cookies to cooling rack.
- Place dollop of icing on cooled cookies.