Jelly Bean Thumbprint Cookies
Jelly Bean Thumbprint Cookies might be just the dessert you are searching for. This recipe makes 72 servings with 84 calories, 1g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have vanillan extract, powdered sugar, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes approximately 19 minutes.
Instructions
Beat butter at medium speed with an electric mixer until creamy; gradually add 2/3 cup sugar, beating well.
Add egg yolks and vanilla, beating until blended.
Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 8 hours.
Shape dough into 1" balls, and place 2" apart on ungreased baking sheets. Press thumb into each cookie to make an indentation.
Bake at 350 for 12 to 13 minutes. Cool 1 minute on baking sheets; remove to wire racks. Make thumbprint indentations again while cookies are still warm; let cookies cool completely.
Meanwhile, combine 1/3 cup powdered sugar and heavy cream in a small bowl; stir with a fork until smooth. Spoon icing into a zip-top freezer bag; cut a tiny hole in 1 corner of bag, and squirt a small amount of icing into indentation in each cookie. Press jelly beans into center of each cookie.
Let set. Dust cookies with powdered sugar.