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Thumbprint Cookies Recipe

Recipe from Katie Lawrence, bakery manager at Byerly’s St. Louis Park
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Ingredients
1 cup soft butter (or margarine)
2/3 cup granulated sugar
½ teaspoon vanilla extract
2 cups all-purpose flour

Directions
In a mixing bowl, cream the butter until smooth. Gradually add the sugar, mix until all is combined. Add in the vanilla. Mix until smooth. Gradually add in the flour – scraping the bowl several times to be sure all ingredients are incorporated. Mix to a smooth dough being careful not to over mix – this will produce a tougher dough resulting in a heavier textured cookie.

Divide dough into two even sized pieces. Roll each piece into an evenly shaped log – roughly 12 inches long. Roll this log into your choice of nuts, colored sugar or nonpareils. Place logs on a cookie sheet, chill in refrigerator until dough is firm to the touch – approximately 20-30 minutes. Slice into ¾ inch pieces. Place on cookie sheet several inches apart. Make a slight indentation in the center of each cookie with your thumb (or finger). Bake at 350 for 9-11 minutes, depending on desired doneness. A lighter bake will result in a chewier cookie – a longer bake will result in a crisper type.

When cookies are cool they can be iced with your favorite icings – chocolate, white or colored icings work well or a flavored icing is fun too.

Amount: 32-36 cookies

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