Recipes and Cooking Candy Cane Thumbprints Be the first to rate & review! A slight indention is made with a spoon just prior to piping the peppermint filling onto the center of these colorful cookies. Crushed candy canes add a finishing touch to this cookie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Chill Time: 1 hr Bake Time: 8 mins Total Time: 35 mins Yield: 36 cookies Jump to Nutrition Facts Ingredients ⅔ cup butter, softened ½ cup sugar ¼ teaspoon salt 1 egg 1 teaspoon vanilla 1 ½ cup all-purpose flour 1 recipe Peppermint Filling Peppermint candy canes, finely crushed Peppermint Filling ¼ cup butter, softened ¼ teaspoon peppermint extract 1 ½ cup powdered sugar 2 teaspoon milk Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Cover; chill dough about 1 hour or until dough is easy to handle. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Remove from oven; make a small indent in the center of each cookie using the bowl of a small measuring spoon or melon baller. Transfer cookies to a wire rack and let cool. Just before serving, use a decorating bag fitted with a star or round tip to pipe Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes. Peppermint Filling In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in peppermint extract. Gradually beat in powdered sugar. Beat in enough milk to make a filling of piping consistency. Chocolate-Kissed Candy-Cane Thumbprints: Prepare as directed. Place a milk chocolate kiss on top of filling in the center of each cookie, pressing in slightly.Nutrition analysis per serving: 129 calories, 1 g protein, 17 g carbohydrate, 6 g total fat (4 g saturated fat), 19 mg cholesterol, 0 g fiber, 12 g total sugar, 3% Vitamin A, 0% Vitamin C, 65 mg sodium, 1% Calcium, 2% iron To Store: Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Pipe or spoon filling into cookies; top with candy canes. Rate it Print Nutrition Facts (per serving) 103 Calories 5g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 103 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 61mg 3% Total Carbohydrate 14g 5% Total Sugars 9g Protein 1g Iron 0.4mg 2% Potassium 10mg 0% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.