Candy Cane Thumbprints   

tags (edit):  Christmas @Web Cookies  

 

I got this recipe from a fellow pastor's wife at a cookie exchange. Hooray for this simple sugar cookie topped with yummy peppermint frosting and pretty crushed candies.

Ingredients

2/3 cup Butter softened
1/2 cup Sugar
1/4 teaspoon Salt
1 Egg
1 teaspoon Vanilla
1 1/2 cups Flour
-- PEPPERMINT FILLING --
1/4 cup Butter softened
1/4 teaspoon Peppermint extract
1 1/2 cups Powdered sugar
1 teaspoon Milk (may need 1-2 tsp more)
1 cup Crushed peppermint candy


 

Instructions
 Beat butter for 30 seconds. Beat in sugar and salt. Scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can, stir in remaining. Cover. Chill 1 hour.

Preheat oven to 375. Shape dough into 1 inch balls. Place balls 2 inches apart of ungreased cookie sheet. Bake for 8-10 minutes or until cookies are light brown around the edges. Remove from oven and immediately make a small indentation int he center of each cookie using the bowl of a small measuring spoon or melon baller. Let cool.

Spoon or pipe filling into indentations and sprinkle with crushed candy.

Store at room temperature up to 3 days or freeze up to 3 months.

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Yields: 3 Dozen

Julie Luebcke
notes: 

Cuisine:   American

Main Ingredient:   Peppermint


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