Thumbprint Buttercream Cookies
1 cup shortening
1/2 cup brown sugar, packed
2 large eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
Preheat oven to 350°F. In a medium mixing bowl, cream shortening with brown sugar until light and fluffy. Add egg yolks and vanilla. Mix well. Toss flour and salt together and add to creamed mixture. Mix until ingredients form a ball.
In a shallow dish, beat egg whites slightly with 1 teaspoon water. Shape dough into 1-inch balls. Roll balls in egg whites.
Place on cookie sheet; bake 5 minutes. Remove cookies from oven, make thumb impression in cookie and bake additional 7-10 minutes.
Remove from cookie sheet. Cool. Fill with buttercream icing. Store cookies in an airtight container in the refrigerator for several weeks or freeze for two months.
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