Robin's Icing Thumbprints

• 1 cup All-Purpose Flour
• 1/4 cup Brown Sugar
• 1/2 cup Salted Butter (Softened)
• 1/2 tsp Vanilla Extract
• 1 Egg
• 2 tbsp Granulated Sugar (For Rolling)
• 1 cup Icing (Powdered) Sugar
• 75 grams Butter
• 1/2 tbsp Vanilla Extract
• 1/2 tbsp Double Cream
• 50 grams Dark Chocolate (Melted)
• 1 cup Icing (Powdered) Sugar
• 75 grams Butter
• 1/2 tsp Vanilla Extract
• 1/2 tsp Double Cream

1. Preheat oven to 350F.
2. Place granulated sugar in separate bowl and set aside.
3. Mix butter, brown sugar, egg, and vanilla together.
4. Add flour and continue to mix.
5. Roll into one inch balls and roll into granulated sugar before placing on a parchment lined baking sheet.
6. Using your thumb (I use a wine cork) to indent the center of the cookies.
7. Bake for 10 minutes.
8. Cookies will not change much in color and will be very soft.
9. Allow to fully cool and harden on cooling racks before topping.
10. Outside hardens while the inside stays soft and delicious.
11. For Icings: Whip all ingredients together for the vanilla icing until well blended.
12. Using a piping bag, pipe the icing into each cookie.
13. Whip all ingredients together for the chocolate icing until well blended.
14. Using a piping bag, pipe the icing into each cookie.
15. Sprinkle or place toppings onto the icing.

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Taken from cookpad.com/us/recipes/341939-robins-icing-thumbprints (may not work)