- 1 c salted butter, softened
- 1/4 c sugar
- 2 c flour
- 1/2 tsp salt
- 2 Tbsp milk
- 1 1/4 c powdered sugar
In a mixer, cream teh butter and sugar on medium high until pale and fluffy. Reduce the speed to low and slowly add the flour and salt until combined and dough pulls from the sides. Form dough into a disk, wrap with plastic wrap and refrigerate for about an hour.
Form little balls, about 1/2 Tbsp or so in size, make an indentation with your thumb and roll the sides in sprinkles (optional). Once you have a cookie sheet full, bake for 10 minutes at 325 degrees. You’ll have to take the pan out and press the thumbprints back down and then return to the oven to bake another 10 minutes or so. You don’t want these browning, so watch them carefully.
Let them cool completely before filling them with icing.
To make the icing, just whick the milk and powdered sugar together in a small bowl and add in some food coloring.
You must let the cookies sit for at least 6-8 hours so the icing sets and gets hard.