Preheat the oven to 350°F. Line two baking sheets with parchment paper, or use a non-stick baking sheet; greasing the pans isn't sufficient to prevent sticking. In a large bowl, beat the butter and sugars until very light. Beat in the egg yolks, vanilla,
Cover and chill the dough for an hour. While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.
In a small bowl, whip the egg whites until they're foamy. Break off pieces of dough and roll them between your palms to form 1-inch balls. Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2 inches apart on the
Bake the cookies for 8 minutes, then remove them from the oven. Make a deep thumbprint in the center of each cookie (hence their name). Return to the oven, and bake until they?re a light, golden brown, about 4 to 6 minutes. Remove them from the oven, and
We love to flavor the icing to match its color. Add a drop or two of our extra-strong flavors for intense fruit taste: for red, white, and blue, I used cherry, coconut, and blackberry flavors, but choose your own favorites. Remember, a little goes a long,