Cinnamon Strawberry Thumbprint Cookies with Vanilla Drizzle

Name: Cinnamon Strawberry Thumbprint Cookies with Vanilla Drizzle
Prep time: 20 min
Cook time: 12 min
Yield: 27
Cuisine: American,
Ingredients: 3 cups flour; 1 1/2 tsps baking powder; 1/2 tsp salt; 1 cup (2 sticks) butter softened; 1 cup sugar; 1 egg; 3 tbsps heavy cream; 1 tsp McCormick® Pure Vanilla Extract; 1 cup strawberry jam; 1 tsp cinnamon ground; 1 cup confectioners' sugar; 1 tbsp milk; 1/4 tsp pure vanilla extract; 2 tsps light corn syrup

Keep it classic this holiday season with jam thumbprints. Our cookie is topped with strawberry jam flavored with a sprinkle of McCormick® Ground Cinnamon and made extra-special with a sweet vanilla glaze.

20m

PREP TIME

12m

COOK TIME

175

CALORIES

14

INGREDIENTS

Servings: 27 (2-cookie)

Ingredients

Vanilla Thumbprint Cookies
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
3 tablespoons heavy cream
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup strawberry jam
1 teaspoon McCormick® Ground Cinnamon
Vanilla Drizzle
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
2 teaspoons light corn syrup

KEY PRODUCTS

INSTRUCTIONS

1 For the Vanilla Thumbprint Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
2 Preheat oven to 350°F. Mix strawberry jam and cinnamon in small bowl. Set aside. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with strawberry jam mixture (about 1/2 to 1 teaspoon each). Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.)
3 Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4 For the Vanilla Drizzle, mix confectioners’ sugar, milk, and vanilla in small bowl. Stir in corn syrup until mixture is smooth and glossy. If drizzle is too thick, stir in additional milk or corn syrup 1 teaspoon at a time until desired consistency is reached. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.