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Whimsical St. Patrick’s Day Thumbprint Cookies

  • Author: Wendy Hilton

Description

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


Scale

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
 

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.