Thimbelina cookies make a colorful and delicious addition to your holiday cookie tray. Warning: these are very tasty, and it's hard to stop after eating just one. Makes about 24 cookies; I usually double this recipe.
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Ingredients:
- 1/2 cup butter (I've used margarine before)
- 1/4 cup sugar
- 1 egg yolk, well beaten
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- 1 egg white, unbeaten
- 1 cup finely chopped walnuts
Preparation:
Cream together butter and sugar. Beat in egg yolk, and vanilla. Add flour and salt, blend in. Form into 1 inch balls. Roll in egg white, then roll in nuts. Place on ungreased cookie sheet, and, using your thumb, indent the center of each ball. Bake at 350 for 5 minutes, remover from oven, and indent again (they will puff up a bit and need the second indenting). Bake for another 12 minutes or so. Cool completely, then fill with tinted frosting (below).
Tinted Butter Frosting
Combine 2 cups powdered sugar, 6 tablespoons melted butter, 1 tablespoon cream (I've used milk), and 1/2 teaspoon vanilla. Mix well. Divide the frosting up, and tint with red, green and yellow food coloring. Fill the indentations on the cookies with a teaspoon or so of frosting.
These are so colorful and very tasty; they are the kinds that melt in your mouth!