I was talking to Meredith via Gchat last week when she mentioned that she was trying to decide what Valentine’s Day treat she wanted to bake and bring into the office. I reminded her about last year’s Valentine’s Day Pretzel Bites but Mere had a different idea in mind:
Meredith: I was browsing your blog last night for what to bring into the office next week for V-Day. I want to make everything lol…I think I might do the thumbprint cookies you emailed at Christmas with pink frosting
Me: Mmmm love thosenever made them for Vday — WHAT A GOOD IDEAwith different shades of pink frosting in the centersOMG
Know how you do that?
A potato! (I picked up this little trick over at Rookno17.com)
To make it easier to get the icing into the hearts without it dribbling down the sides of each cookie I used these squeeze bottles (purchased at Michaels). Allow enough time for the icing to harden before storing the cookies in an airtight container.
Valentine’s Day Thumbprints
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar (packed)
2 egg yolks (save the egg white if you plan to roll the cookies in walnuts)
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 and a 1/2 cups finely chopped walnuts (optional)
In the bowl of your electric mixer, mix the butter and shortening.
Add to it the brown sugar, egg yolks and vanilla and mix until thoroughly combined.
In a separate bowl, sift together the flour and salt.
Add the flour and salt mixture to the butter mixture and combine.
Roll dough into 1″ balls.
If rolling in chopped walnuts, slightly beat the egg whites in a small bowl.
Dip each dough ball into the egg whites and then roll in the chopped walnuts.
Place each about 1″ apart on ungreased baking sheets.
Bake at 375 degrees for 5 minutes.
Bring the cookies out of the oven and gently press your thumb into the center of each (careful, they’ll be warm!).
Place the trays back in the oven for 8 minutes or until cookies are done through the center.
Once the cookies have cooled, fill each with a thin (I would describe it as soupy) confectioner’s sugar icing.
The recipe I use is:
Allow the cookies to dry and set.