Pumpkin Pecan Thumbprint Cookies

🧂 Ingredients

• 1 cup unsalted butter

  softened
• 3/4 cup granulated sugar
• 1 1/2 tsp. vanilla extract
• 2 1/4 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/4 tsp. sea salt
• 1/2 cup Muirhead Pecan Pumpkin Butter

  or your favorite pumpkin butter
• 1 1/2 cups powdered sugar
• 2 tbsp. 2% milk

  (or as needed to make of spreading consistency)
• 1 1/2 tsp. vanilla extract

Instructions

• 1 Soften butter.
• 2 Add granulated sugar, vanilla and salt and mix with an electric mixer until well
  mixed.
• 3 Add in flour and mix with a spoon until well combined; this may take 4-5
  minutes.
• 4 Mixture will be dry and crumbly.
• 5 Refrigerate dough at least one hour.
• 6 Crunch dough together in your hands, moving from hand to hand until the dough
  sticks together and you can shape into balls; this may take about a minute for
  each cookie.
• 7 Place on greased cookie sheets.
• 8 Use your thumb or forefinger to make an indentation in the center of each
  cookie.
• 9 Spoon about 1/8 to 1/4 teaspoon of pecan pumpkin butter into each indentation.
• 10 Bake at 350° for about 15-20 minutes or until done.
• 11 Rotate pans half way through cooking time.
• 12 After cookies cool completely, glaze with powdered sugar icing.
• 13 Combine the glaze ingredients in a small bowl and whisk until smooth.
• 14 Spoon mixture into a Zip-Lock bag and cut off a small corner.
• 15 Place cookies on cooling racks.
• 16 Drizzle glaze over cooled cookies.
• 17 Allow icing to set before serving.

Nutrition Info