Frosted Christmas Thumbprints
Servings 52 cookies
Ingredients
- 2 sticks butter softened
- 1 cup sugar
- 4 egg yolks
- 2 teaspoons almond extract
- 1/2 teaspoon kosher salt
- 3 cups all purpose flour
- Christmas Colored Non Pareil
Frosting
- 1 stick butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1-2 tablespoons heavy cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Add egg yolks one at a time and continue mixing. Add almond extract and salt, followed by flour. Mix until cookie dough is well combined. Refrigerate cookie dough for 1 hour.
- Line three baking sheets with parchment paper and preheat oven to 375 degrees F. Scoop 1 tablespoon of chilled cookie dough and roll into a ball. Roll cookie dough balls in Christmas sprinkles, then use a teaspoon to gently create thumbprint.
- Bake for about 10 minutes or until bottoms of thumbprints are a light golden brown. Remove from oven and while cookies are still hot, use teaspoon to press thumbprint down again if it has puffed up. Let cool completely.
- When cookies have cooled, prepare buttercream. In the bowl of a stand mixer, beat butter and powdered sugar together until well combined. Add vanilla extract and pinch of salt. Add 1-2 tablespoon heavy cream until frosting is smooth. Pipe onto cooled cookies with a star tip.