Ingredients

Instructions

  1. In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
  2. Stir in flour until dough forms.
  3. Cover; refrigerate 30 minutes
  4. Heat oven to 350°F Shape dough into 1" balls.
  5. Place balls 2" apart. Press thumb into center of each ball to make indentation.
  6. Bake 8 to 10 minutes or until golden brown.
  7. Remove to cooling racks and cool completely, about 30 minutes.
  8. In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
  9. Cool about 15 minutes.
  10. Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.