There’s a little bakery in Richmond, Indiana called Joy Ann’s Cake Shop, it’s been there for years. I actually use to work around the corner from this bakery, which was dangerous; I went there a lot. I couldn’t resist their pecan danish; I still drool when I think about them. Those danish became an obsession with me, and no matter how many times I tried to make them, nothing was even close to the sweet, springy dough, and the sweet glaze on top. The last time I was in Richmond I went to Joy Ann’s just for a danish and they didn’t make any that day, I thought I might cry. For crying out loud didn’t they know I was in town and needed a danish?
Well Joy Ann’s makes other great stuff like creme horns, fruit bars, cakes, donuts, cupcakes, fun shaped cookies and these amazing little thumbprint cookies filled with pastel colored icing. Another one of my addictions. So since I couldn’t make those darn danish I knew I could make the thumbprints. What’s great about these cookies is they are so easy to make and fill. Roll them in nuts, sugar, sprinkles or just leave them plain. You can go wild on the fillings; chocolate, caramel, marshmallow, jams, fruit, and my favorite, a simple powdered sugar icing.
So what brought up the thought of making thumbprints? Well it’s close to Valentine’s Day and I need to send my monthly package to my daughter at UC San Diego, so cookies are in order this month and these cookies pack up nicely, plus she loves them.. Sweets for my sweetie.
I decided to start using some of my old cookbooks again. I like looking at my notes I scribbled on the recipes, and the stained pages. So for this recipe I retrieved my old Betty Crocker’s cookbook. I made two batches of cookies this time because the UCSD girl wants hers rolled in pecans and my other girl wanted the cute Valentine’s sprinkles. I’m so accommodating.
|Here’s my set up for the Pecan Thumbprints|
|Here my set up for the Sprinkle Thumbprints|
yields about 30 cookies
1/4 cup butter, softened
1/4 cup shortening (I used coconut oil)
1/4 cup packed brown sugar
1 egg, separated (use the egg white for rolling balls in the pecans)
1/2 tsp. vanilla
1 cup AP flour
1/4 tsp. salt
Pecans, sprinkles, colored sugars, etc. for coating the dough balls
Fillings: jams, fruit, powered sugar icing (see recipe below)
Heat oven to 350 degrees. Thoroughly mix the butter, shortening, brown sugar, egg yolk and vanilla. Add in the flour and salt, mix until the dough holds it shape.
Shape dough into 1-inch balls, roll in your favorite coating (see notes below) and place on an ungreased baking sheet. Press thumb into the dough ball to make a deep indentation.
If you are rolling the ball in pecans then you need to use the egg white left over from above. Beat the egg white slightly then dip each ball in the egg white and roll in the pecans.
If you are rolling the balls in sprinkles or sugars, you need to roll in the sprinkles or sugars as you are rolling the dough into the balls. The warmth of your hands will leave the dough slightly tacky and the sprinkles will adhere better.
Bake for 10 minutes, or until lightly brown. Cool and add your filling.
|Ready to roll|
|The sprinkle batch|
Powdered Sugar Icing
2 cups confectioner’s sugar
1/2 tbls. white corn syrup
2 tbls milk
Mix together until smooth. This may need adjusting to get a nice thick consistency. Add food coloring if you like.
|Here they are, just in time for Valentine’s Day. I can’t stop taking pictures of them, they are so cute!|
These little bite-sized cookies won’t last long. So go get you some sprinkles and have some fun.