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THUMBPRINT COOKIES, ILLINOIS STYLE




Source of Recipe


Cook's Corner


Recipe Introduction


Per a request for help making thumbprint cookies like the ones from Patsy's Bakery, which once operated in Pekin, Ill.: unlike the familiar, jam-filled thumbprint cookies, these were coated with sprinkles and filled with icing.

A response was submtted by someone who grew up about 100 miles north of Pekin. She sent a recipe she got from a bakery when she was a child. The filling is actually a buttercream icing. Manley says she adds sprinkles or edible glitter at Christmas.




Recipe Link: http://miamiherald.com

List of Ingredients




� 1 cup (2 sticks) butter

� � teaspoon vanilla

� 2 cups all-purpose flour

� 5 tablespoons confectioners' sugar

� 1 cup chopped pecans

� Colored sprinkles (optional)

FILLING:

� 1/3 cup butter, softened

� 1/8 teaspoon salt

� 3 cups confectioners' sugar

� � cup milk




Recipe



Beat the butter with the vanilla and 1 teaspoon water until creamy. In another bowl, whisk the flour and confectioners' sugar, then beat into the butter mixture. Mix in the nuts. Chill until firm enough to handle easily.

Heat oven to 350 degrees. Roll dough into 1 �-inch balls. If desired, roll in sprinkles. Place 1 � inches apart on cookie sheets. Use your thumb to press an indentation in the center of each. Bake on middle rack for 8 to 10 minutes, until lightly browned. Cool on wire racks.

To make filling, beat the butter with the salt and 1 cup of the confectioners' sugar on medium speed until light and fluffy. Add the remaining sugar alternately with the milk, beating until very smooth. (You may use a little less milk to get the desired thick consistency.) Beat in the vanilla. Fill centers of cooled cookies with the icing. Makes about 3 � dozen.