As I promised yesterday, I am back to share another one of my grandmother’s Christmas cookie recipes. These things are just wonderful!
Many thumbprint recipes call for topping these cookies with jam, however my grandmother has only ever made them with a flavored, confectioners sugar icing on top. They are so simple to make, and they look great on a cookie tray!
The little kid in me really enjoyed putting the icing on these cookies. It remind me of decorating sugar cookies. Plus, I must add that it was nice to find an excuse to sit for a few minutes after having been on my feet all morning. Be warned about this icing, however…just a drop extra of water will make the it too watery, and thus, unusable (I made this mistake – it was a mess).
Enjoy! These cookies are too good to pass up!
- 1 1/2 cups softened butter
- 3/4 cup light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoon vanilla
- 3 cups flour
- 3/4 teaspoon salt
- Approximately 4 cups (?) roasted almonds, finely chopped (we chopped ours in the food processor – amount needed is an estimate and may vary)
- 1 bag 10X sugar (confectioners sugar)
- Flavored extracts (we used cinnamon, peppermint, wintergreen, and spearmint)
- Food coloring
- Preheat oven to 375 F.
- In a large bowl, add the butter, brown sugar, and vanilla. Separate the three eggs, adding the yolks to the bowl and reserving the whites for later use. Mix thoroughly.
- In a small bowl, sift together the flour and salt. Gradually add it to the wet mixture and thoroughly combine.
- Beat the egg whites. Roll the dough into 1″ balls, then dip in the egg bath. Roll in the finely chopped almonds, then place 1″ apart on a parchment lined cookie sheet. Continue process with all of the dough.
- Bake cookies in preheated oven for 5 minutes. Remove, and gently press thumb into the top of each cookie (the cookies are hot! Do this step very quickly and be very careful! The handle of any various kitchen tool will work for this step, however make sure that it is comparable in size to one’s thumb).
- Return cookies to oven and bake for an additional 8 minutes. Remove from oven, and set aside to cool.
- Once cookies are completely cooled, they are ready to be iced. The general rule is 1 tablespoon of water to every cup of confectioners sugar. This made our icing through trial and error – there were no real measurements (sorry!). Start off with the measurements suggested above, and gradually add more water until the desired consistency is reached. You can then flavor and color your icings to your own liking. With a small spoon, dollop the icing into the indent on top of the cookie until it is completely full (be careful that it doesn’t overflow).
*Note: Cookies can be made and frozen ahead of time.