Pittsburgh Kaufmann's Thumbprint Cookies
Nov 14, 2024 1:16:08 GMT -5
Post by PurplePuppy on Nov 14, 2024 1:16:08 GMT -5
PITTSBURGH (KAUFMANN’S) THUMBPRINTS
For the cookies:
1/3 cup shortening
6 tablespoons unsalted, room temperature
1/3 cup granulated sugar
1/4 teaspoon fine salt
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups cake flour
1 cup jimmie sprinkles
For the vanilla frosting:
1/2 cup unsalted butter, room temperature
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
Pinch of salt
For the chocolate frosting:
6 tablespoons unsalted butter, room temperature
1 1/3 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/4 cup whole milk, room temperature
To make the cookies:
Beat shortening, butter, sugar, and salt until smooth, fluffy, and well combined, about 2 to 4 minutes scraping the sides and bottom of the bowl frequently.
Beat in the egg followed by the vanilla and almond extracts.
Gradually add in the cake flour until the dough starts to form but don’t overbeat the dough.
Divide the dough into 3 even portions and then divide each portion in half and each of those portions in half again to get 24 portions.
Form the portions of dough into small round balls and dip each portion into the sprinkles.
Press a thumbprint indentation into the top of each cookie.
Arrange onto a parchment lined baking sheet and refrigerate for 20 minutes.
After the dough has chilled, preheat the oven to 350°F and line two other baking sheets with parchment paper.
Give the cookies at least 2-inches of space between them and bake for 15 minutes or until the bottoms start to get slightly golden.
Transfer to a wire rack to cool completely.
Use a star tip to pipe either frosting recipe below into the thumbprint indentation of each cookie, serve, and enjoy!
To make the vanilla frosting:
Beat butter until smooth and lump free, about 1 to 2 minutes, scrape the bowl frequently to get proper incorporation.
Gradually add in the powdered sugar, vanilla extract, almond extract, and salt.
To make the chocolate frosting:
Beat butter until smooth and lump free, about 1 to 2 minutes, scraping the bowl frequently.
Gradually add in the powdered sugar, cocoa powder, vanilla, salt, and milk, mixing until smooth.
Read about the history of these cookies here
For the cookies:
1/3 cup shortening
6 tablespoons unsalted, room temperature
1/3 cup granulated sugar
1/4 teaspoon fine salt
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups cake flour
1 cup jimmie sprinkles
For the vanilla frosting:
1/2 cup unsalted butter, room temperature
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
Pinch of salt
For the chocolate frosting:
6 tablespoons unsalted butter, room temperature
1 1/3 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/4 cup whole milk, room temperature
To make the cookies:
Beat shortening, butter, sugar, and salt until smooth, fluffy, and well combined, about 2 to 4 minutes scraping the sides and bottom of the bowl frequently.
Beat in the egg followed by the vanilla and almond extracts.
Gradually add in the cake flour until the dough starts to form but don’t overbeat the dough.
Divide the dough into 3 even portions and then divide each portion in half and each of those portions in half again to get 24 portions.
Form the portions of dough into small round balls and dip each portion into the sprinkles.
Press a thumbprint indentation into the top of each cookie.
Arrange onto a parchment lined baking sheet and refrigerate for 20 minutes.
After the dough has chilled, preheat the oven to 350°F and line two other baking sheets with parchment paper.
Give the cookies at least 2-inches of space between them and bake for 15 minutes or until the bottoms start to get slightly golden.
Transfer to a wire rack to cool completely.
Use a star tip to pipe either frosting recipe below into the thumbprint indentation of each cookie, serve, and enjoy!
To make the vanilla frosting:
Beat butter until smooth and lump free, about 1 to 2 minutes, scrape the bowl frequently to get proper incorporation.
Gradually add in the powdered sugar, vanilla extract, almond extract, and salt.
To make the chocolate frosting:
Beat butter until smooth and lump free, about 1 to 2 minutes, scraping the bowl frequently.
Gradually add in the powdered sugar, cocoa powder, vanilla, salt, and milk, mixing until smooth.
Read about the history of these cookies here
