Thumbprint Cookies With Cherry Buttercream Frosting

• FOR THE COOKIE:
• 11 Tablespoons Butter, Softened
• 1/2 cups Vanilla Sugar (or Substitute Granulated Sugar)
• 1 whole Egg
• 1/4 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• FOR THE FROSTING:
• 1/4 cups Butter, Softened
• 4 Tablespoons Maraschino Cherry Juice
• 1-3/4 cup Powdered Sugar
• Optional Garnish: Candy Sprinkles

1. For the cookies:
2. Preheat oven to 375 F.
3. Put the butter and vanilla sugar (see note below*) into the bowl of your stand mixer (or use a hand mixer). Beat for 3-4 minutes. Add egg and salt and mix to combine. Then mix in vanilla and flour. Cover dough with plastic wrap and chill in the refrigerator for one hour.
4. Roll dough into one inch balls. Place on a parchment paper lined cookie sheet. Bake in the 375 F oven for 8-10 minutes. Remove from oven and immediately press a small teaspoon into the tops of each cookie to make an indentation in the center of the cookie. Cool completely.
5. For the frosting, beat butter, cherry juice and powdered sugar until creamy and your desired consistency is reached.
6. Put the frosting into a decorator bag with a star tip. Pipe the frosting into each cookie indentation and immediately decorate with sprinkles, if desired. Enjoy!
7. * You can make your own vanilla sugar (recipe on the Related Blog Link) if desired.
8. (Recipe adapted from Better Homes & Gardens)

cookie, butter, vanilla sugar, egg, ubc, vanilla, allpurpose, frosting, ubc, maraschino, powdered sugar, sprinkles

Taken from tastykitchen.com/recipes/desserts/thumbprint-cookies-with-cherry-buttercream-frosting/ (may not work)