Recipes Robin’s Icing Thumbprints

 

Recipes Robin’s Icing Thumbprints

Recipes Robin’s Icing Thumbprints

  1. Cookie Bottom:
  2. 1 D All-Purpose Flour
  3. 1/4 D Brown Glucose
  4. 1/2 D Salted Spread (Softened)
  5. .5 tsp Vanilla Extract
  6. just one Egg
  7. 2 Tbsp Granulated Sugar (For Rolling)
  8. Decorations (Sprinkles, Almonds, and so forth )
  9. Vanilla Icing
  10. 1 D Icing (Powdered) Sugar
  11. seventy-five grams Spread
  12. 1/2 Tbsp Vanilla Remove
  13. 1/2 Tbsp Double Ointment
  14. Chocolate Icing:
  15. about 50 grams Deep Chocolate (Melted)
  16. 1 C Icing (Powdered) Sugar
  17. 75 grams Butter
  18. 1/2 tsp Vanilla Extract
  19. 1/2 tsp Double Cream

Recipes Robin’s Icing Thumbprints

  1. Preheat oven to 350°F. Place granulated sugar in separate bowl and set aside.

  2. Mix butter, brown sugar, egg, and vanilla together. Add flour and continue to mix.

  3. Roll into one inch balls and roll into granulated sugar before placing on a parchment lined baking sheet.

  4. Using your thumb (I use a wine cork) to indent the center of the cookies.

  5. Bake for 10 minutes. Cookies will not change much in color and will be very soft. Allow to fully cool and harden on cooling racks before topping. Outside hardens while the inside stays soft and delicious.

  6. For Icings: Whip all ingredients together for the vanilla icing until well blended. Using a piping bag, pipe the icing into each cookie. Whip all ingredients together for the chocolate icing until well blended. Using a piping bag, pipe the icing into each cookie.

  7. Sprinkle or place toppings onto the icing.