More Great Recipes: Cookies | Independence Day

All-American Thumbprints


User Avatar
Member since 2011

Serves 2 dozen | Prep Time | Cook Time 10-12

Ingredients

1 cup (2 sticks) butter, at room temp
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
Red and blue food coloring
Large chocolate nonpareils


In a large bowl, using an electric mixer set on low speed, beat butter until creamy. With mixer on medium speed, gradually beat in cornstarch and powdered sugar until fluffy.


Using a wooden spoon, stir in flour until a soft dough forms. Form dough into a ball; wrap in plastic wrap and chill for 1 hour.


Preheat over to 350 degrees. Divide dough in half. Tint one half the dough with red food coloring. Tint the remaining half with blue food coloring. Gently knead the colored doughs together for a swirled dough.


Roll swirled dough into 1-inch balls. Place dough balls 1 1/2-inches apart on an ungreased baking sheet. With the back of a spoon, press down on top of each dough ball to form a slight indentation.


Bake until cookies are firm to the touch but not browned, 10-12 minutes. Place chocolate nonpareils in the indentations of the warm cookies. Transfer cookies to wire rack; cool completely.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter