Basic-Thumbprint Cookies with Rose Glaze

Ingredients:
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
desired filling

Method:
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add sugar. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill for about 1 hour or until dough is easy to handle.
Preheat oven to 375 Fahrenheit. Line 2 cookie sheets with parchment paper. Shape dough into 1 -inch balls, place balls 1 -inch apart on prepared cookie sheets. Using your thumb make an indentation in each dough ball.
Bake in the preheated oven for 10 to 12 minutes or until bottoms are light brown. If cookie centers puff during baking, re-press centers after you take them out oh the oven ( to avoid burning, wait about 30 seconds and then re-press, don’t wait too long, if cookies cool down you won’t be able to re-press them). Transferred to a wire rack and cool completely. Fill centers with your desired filling.


Rose Glaze:
1/2 cup powdered sugar
1 tsp rose powder
2-3 Tbl heavy cream

Mix powdered sugar with rose powder and add tablespoon of cream at the time. Use right away.

Note: * To store : layer unfilled cookies between sheets of wax paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.