Easter Thumbprint Cookies
Easter Thumbprint Cookies
INGREDIENTS- 1 eggs
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 8oz white chocolate (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- gel food coloring
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 2/3 cups granulated sugar
- 1/2 teaspoon salt
DIRECTIONS
Cookies
- Preheat oven to 350.
- In a large mixing bowl, cream together butter and sugars until very light and fluffy.
- Add salt, vanilla, coconut extract, and egg.
- Mix until well combined.
- Add baking soda and flour, mixing until incorporated.
- Roll dough into 1" balls and place them on a silicone or parchment paper lined cookie sheet 2" apart. Bake 6 minutes.
- Cookies will stay light in color but will start to get lightly golden around the very edges. Do not over bake!
- Using the end of a wooden spoon, press carefully into the center of each cookie, to make a well for the filling (be careful to not make a hole in the bottom).
- Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Filling
- Divide melted white chocolate and add food coloring as desired.
- Place each color of chocolate into a small plastic bag with the corner cut off, and pipe into the well of each cookie.
- Allow chocolate to set up before storing cookies in an airtight container.