Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 27 2017
Candy Thumbprint Cookies
1 cup butter, softened
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Toppings, if desired
Candy-coated peanut butter pieces, Hershey’s Kisses chocolates, unwrapped*
Snickers fun-size candy bars, halved
In large bowl, beat butter with electric mixer on medium speed until creamy; add sugar, beating well. Add egg yolks, one at a time, beating well after each addition; add vanilla, beating until blended.
In small bowl, mix flour and salt; gradually add to butter mixture, beating on low speed just until blended. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into each ball, forming indentation.
Bake 9 to 11 minutes or until set. (Tops of cookies will not be brown.) Immediately press desired topping in center of each cookie. Remove from cookie sheets to cooling racks.