Christmas Shortbread Thumbprint Cookies

Shortbread Thumbprint Cookies

1. Preheat oven to 350 degrees F. Place parchment paper on a cookie sheet.
2. In a large bowl with a hand mixer, (or in the bowl of a stand mixer), add the butter and sugar and beat together until it is smooth. Pour in the vanilla extract and beat until it is mixed well throughout the dough. Mix in the flour until the cookie dough comes together.
3. In a shallow bowl add colored sprinkles. (Can be red, green, or multi-colored.)
4. Roll the batter into 1/2-inch balls, roll in the sprinkles, and place on a cookie sheet. 
5. Using your thumb, or the back of a teaspoon, press the center of the cookie to make a circular indentation.  Bake in a preheated 350-degree oven for 12 to 14 minutes.
6. Remove from the oven and let cool on a baking rack.

Buttercream Frosting

1. In a medium bowl with a hand mixer, or in the bowl of a stand mixer, beat the butter and powdered sugar together until smooth.
2. Mix in the vanilla. Add 1 to 2 tablespoons of milk, as necessary to get the right consistency of the icing.
3. Divide the icing into 3 bowls. In one bowl, add enough drops of red food coloring and stir until you get a Christmas red color. (This may require a lot of food coloring.) If the frosting gets too thin after adding food coloring, stir in more powdered sugar until it is back to the correct consistency.
4. In the second bowl, add a few drops of green food coloring until you get a bright green color. Do not add any food coloring to the third bowl. It will remain white.
5. Spoon, or pipe in, about a teaspoon of icing into the center of each cookie, alternating the red, green, and white colors so 1/3 of the cookies have red icing in the center, 1/3 have green icing in the center, and 1/3 have white icing in the center of the cookie. (Should be about 1 dozen of each color.) Place the cookies on a platter to serve.