Whimsical St. Patrick’s Day Thumbprint Cookies

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To make these cookies, grab your mixing bowl and electric beaters and beat the butter and sugar until it’s light and fluffy. Once you’ve reached that point, add in the vanilla extract and blend. In a separate bowl, sift the flour and salt together, and add the sugar-and-butter mixture a little bit at a time. Keep blending it together until everything has been added and the mixture is well-combined.

Next, roll the rough into 1 1/2 inch  balls and place them on a parchment-lined cookie sheet, about an inch apart. When the cookie sheet is full, it’s time to add the “thumbprint” that gives this cookie its name! You can use either your thumb or knuckle to press a “thumbprint” into the center of each cookie, which makes a small indentation. Once you’ve done this for all of the cookies, pop your cookie sheet pan into a pre-heated (350 degree oven) for 20- 25 minutes. They are ready when they have turned a golden brown. Once the cookies are done, remove them with a spatula onto a wire cooling rack.

Once the thumbprint cookies have cooled, it’s time to add the white chocolate, as well as the vivid green that makes these cookies really perfect for St. Patrick’s Day!

To do this, you’ll melt 6 squares of white chocolate almond bark, along with the sweetened condensed milk, in the microwave. Try heating it in 15 second intervals, checking and stirring it between each interval, until it has a smooth, creamy consistency. If it’s too thick, add a little bit more sweetened condensed milk!

When the white chocolate is the right consistency, add the green food coloring until you’ve achieved a vivid, shamrock green! Using this mixture, carefully fill in all of the thumbprint indentations of each cookie.

Once you’ve filled all of the centers, make some more of the white chocolate and sweetened condensed milk mixture (by the same method as before) in the microwave, once again stopping every 15 seconds to stir the mixture until it’s smooth and creamy. Then take each cookie and roll the edges in the white chocolate and (immediately afterwards) in the green sprinkles.

After you do this, place each cookie onto a piece of parchment paper and let them set for at least an hour (until the chocolate is firm and dry). Once the chocolate is set,  you are free to enjoy your Whimsical St. Patrick’s Day Thumbprint Cookies!

Do you plan to make these magical thumbprint cookies?  We’re sure that anyone you share them with will feel pretty lucky this St. Paddy’s Day!

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Whimsical St. Patrick’s Day Thumbprint Cookies

• Author: Wendy Hilton

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Description

This delicious, beautiful and whimsical take on the classic thumbprint cookie is a perfect choice for celebrating St. Patrick’s Day!

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Ingredients

3 sticks of butter – softened

1 cup of sugar

1 teaspoon of Vanilla

3 1/2 cups of flour – sifted

1/4 teaspoon of salt

1 package of White Chocolate Almond Bark

1 can of Sweetened condensed milk – divided – see instructions

1 bottle of Green food coloring gel – See link

Assorted St. Patty’s Day Sprinkles – we used green and white

You will also need:

 

Parchment paper

Cookie sheets

Spatula’s

Electric mixer

 

Cook Mode Prevent your screen from going dark

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Instructions

In the mixing bowl of an electric mixer, blend the butter and sugar until light and fluffy. 

Add the vanilla and blend. 

  In a separate bowl sift the flour and salt together, and add it to the mixing bowl with the butter mixture a little at a time until all the flour is added, and blended well.  

 

Roll the dough into 1 1/2 inch balls, and place them on a Parchment lined cookie sheet about an inch apart. 

When the cookie sheet is full, use your thumb or knuckle, and press a ‘thumbprint’ into the center of the cookies, making an indentation. 

Bake the cookies at 350 degrees for 20 to 25 minutes, or until the cookies start to turn golden brown.  When the cookies are done, remove them to a wire rack to cool completely.

 

When cookies are cool, melt 6 squares of the white chocolate almond bark, and 1/2 cup of sweetened condensed milk in the microwave on 15 second intervals, until it’s smooth and creamy, stirring between intervals. (you may need to add a few more drops of the sweetened condensed milk, if needed to make sure the white chocolate is smooth and creamy).

Remove the melted chocolate from the microwave and add 1/2 a teaspoon of green food coloring gel.  If the color is not bright enough, add a little more until desired color is achieved. 

Fill the centers of the cookies with the green/white chocolate.

When all the centers have been filled, place 2 squares of the white chocolate and  2 Tablespoons of sweetened condensed milk in the microwave, stopping every 15 seconds to stir the mixture, until its smooth and creamy. 

Dip the bottoms of the cookies in the melted white chocolate, and immediately in the sprinkles. Sit the cookies on parchment paper to let the chocolate set.   Let the cookies set for at least one hour before moving them or serving them, to allow the chocolate to set. 

After the chocolate is set, serve, and Enjoy!

 

Makes approximately 36 cookies

 

 

NOTE:  White Chocolate Almond Bark is a great melting chocolate.  It has a better flavor than most of the melting chocolates, and is easy to work with.  If you find that you left your chocolate in the microwave too long, and it’s a little thick, don’t throw it away, just add a few drops of sweetened condensed milk to the chocolate, and place it in the microwave for about 5 seconds, and stir well.  Keep adding a drop or two of the milk until the chocolate thins, and is easily stirred.  You’ll find the White Chocolate Almond Bark on the baking isle, typically in the chocolate chips section. 

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