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Buttercream Thumbprint Cookies

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Ingredients
  

  • One 30oz Tube Pillsbury Sugar Cookie dough
  • 1 cup flour
  • 1/3 cup sprinkles

Frosting

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 2-3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp almond extract
  • 2-3 Tbs milk

Instructions
 

  • Preheat oven to 350 degrees.
  • Remove Pillsbury Sugar cookie dough from refrigerator and allow to come to room temperature. Place in medium bowl and add flour. Work flour into dough until all is incorporated.(dough will be stiff)
  • Roll into walnut sized balls and dip top of cookie in sprinkles, place on cookie sheet and using thumb create a small well in middle of cookie.
  • Bake in preheated oven for 9-12 minuets. Do not over bake.
  • Allow cookies to cool them frost with a dollop of buttercream frosting in the middle of each cookie.

Frosting

  • Place butter and shortening in bowl of stand mixer, using the whisk attachment whip until light and fluffy, add in vanilla and almond extract. Using 1/2 cup measuring cup add in powdered sugar until desired consistency. If frosting is too stiff add 1 Tbs of milk at a time until frosting is desired consistency.
  • Place in piping bag fitted with large star tip. Pipe a dollop of frosting on each cookie. You can also use a large plastic storage bag with the corner cut off to pipe frosting in middle of cookies.