Elizabeth Tipton

Wades Thumbprint Cookies March 10, 2014

Filed under: Uncategorized — Elizabeth @ 4:10 pm

Thumbprint Cookies

1 3/4 cups granulated sugar
1 1/2 cups margarine
1 3/4 cups solid shortening
1/2 teaspoon salt
2 teaspoons vanilla flavoring
1 egg
8 1/2 cups flour
Frosting (recipe follows)

Beat together sugar, margarine, shortening, salt and vanilla until smooth and creamy, about 5 minutes. Add egg and mix, scraping down sides of bowl. Slowly add flour, mixing only long enough to combine. (Over mixing will cause cookies to spread when baking.) You may have to mix some of the flour in by hand. Divide dough into parts about the size of a baseball. Wrap dough in plastic wrap and refrigerate until dough is chilled. Using your hands, form each part into a long roll, about 1-inch in diameter. If dough is crumbly to work with, keep mashing it together with your hands. Refrigerate wrapped dough again until cold. When ready to make, remove a roll from the refrigerator and cut into 1/2-inch thick slices. Place cut side up on a lightly greased cookie sheet. Press thumb in center of each cookie to make indentation.

Bake at 350 degrees about 8-10 minutes, just until edges begin to slightly turn golden or when cookies are touched they’ll move on the cookie sheet. The cookies are prettier when white, so don’t let them brown. Cool completely on the sheet then dab a small bit of frosting into each indentation.

FROSTING:

2 Cups confectioner’s sugar
1/2 teaspoon vanilla
Pinch salt
Water

Add water 1 Tablespoon at a time until desired consistency. If frosting is too thin it will run off the cookies. If too thick, it won’t flatten in cookie center. Add more confectioner’s sugar if frosting is too thin.

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