Peppermint Cream Thumbprint Cookies with Vanilla Drizzle

Name: Peppermint Cream Thumbprint Cookies with Vanilla Drizzle
Prep time: 20 min
Cook time: 12 min
Yield: 27
Cuisine: American,
Ingredients: 3 cups flour; 1 1/2 tsps baking powder; 1/2 tsp salt; 1 cup (2 sticks) butter softened; 1 cup sugar; 1 egg; 3 tbsps heavy cream; 1 tsp McCormick® Pure Vanilla Extract; 6 tbsps butter softened; 1 1/2 cups confectioners' sugar; 1 tbsp milk; 1/4 tsps pure peppermint extract; 1 cup confectioners' sugar; 1 tbsp milk; 1/4 tsp pure vanilla extract; 2 tsps light corn syrup

We’re taking sugar thumbprint cookies to the next level with a decadent creamy peppermint center and a dazzling vanilla drizzle. They're a stellar addition to your holiday dessert selection or package as gifts for neighbors, teachers or coworkers.

20m

PREP TIME

12m

COOK TIME

175

CALORIES

16

INGREDIENTS

Servings: 27 (2-cookie)

Ingredients

Vanilla Thumbprint Cookies
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
3 tablespoons heavy cream
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Peppermint Cream Filling
6 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 tablespoon milk
1/4 teaspoons McCormick® Pure Peppermint Extract
Vanilla Drizzle
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
2 teaspoons light corn syrup

KEY PRODUCTS

INSTRUCTIONS

1 For the Vanilla Thumbprint Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
2 Preheat oven to 350°F. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.).
3 Bake 10 to 12 minutes or until lightly browned around the edges. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of small spoon. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4 Meanwhile, for the Peppermint Cream Filling, beat butter in medium bowl until softened. Gradually beat in confectioners' sugar until fluffy. Beat in milk and extract until smooth. Fill indentations with Peppermint Cream (about 1 teaspoon each).
5 For the Vanilla Drizzle, mix confectioners’ sugar, milk, and vanilla in small bowl. Stir in corn syrup until mixture is smooth and glossy. If drizzle is too thick, stir in additional milk or corn syrup 1 teaspoon at a time until desired consistency is reached. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.