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Cookies and Candy - Santa’s Thumbprints

  • 3/4 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 1 large egg yolk
  • 1/2 teaspoon almond extract
  • 13/4 cup all-purpose flour
  • 1/2 cup icing (divided and 1/2 tinted red and 1/2 green for Christmas)

In a large bowl, beat softened butter and confectioners’ sugar with a mixer until blended. Beat in egg yolk and almond extract. Gradually beat in all-purpose flour until well mixed. Cover and refrigerate for at least 2 hours or until firm. Preheat oven to 350º. Shape into 3/4-inch balls. Place 1-inch apart on greased baking sheets or lined with parchment paper. Press a deep indentation in the center of each with your clean thumb (or use the end of a wooden spoon).
Bake 12 to 14 minutes or until edges are light brown. Remove from pans to cool. Fill each indentation in half of the cookies with a small amount of green icing and the other half with the red — do not overfill. Cool completely.
These are great to make ahead of time. Bake until done, layer between waxed paper, and freeze in covered containers. When ready to serve, thaw in covered containers and fill with tinted icing. Use different colors for other seasons, such as yellow, pink, blue, etc. for Easter; light pink or baby blue for a baby shower; red, white, and blue for Independence Day; or fill with raspberry or strawberry preserves for a fruity thumbprint. Use red and green and serve a few with a glass of milk for Santa!
Makes about 6 dozen.
Submitted By: Marcella Spence
Marshall Farmers Co-op
Number of Servings: 0
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