Vanilla Thumbprint Cookies + Pumpkin Spice Honey

a sweet treat recipe
sampler set
to make the recipe
$2
CONTAINS:   pumpkin pie spice
ingredients
for the cookie
½ cup unsalted butter
1 tbsp brown sugar, lightly packed
½ cup granulated sugar
1 egg
½ vanilla bean pod, scraped
1½ cup all-purpose flour
1 pinch sea salt
for the pumpkin spice filling
1 tsp pumpkin pie spice
½ cup whipped honey, unflavored
Vanilla Thumbprint Cookies + Pumpkin Spice Honey
a sweet treat recipe
by Maggie Frank
As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @mgmfrank.bakes
a little bit about the recipe
A quick cookie recipe that can deliver almost any of your favorite flavors on a moist and chewy vanilla-flavored base. We fill this cookie with a honey and spice mix. It's a great excuse to use our favorite fall spice blend: pumpkin pie spice.
PREP | 40 M
COOK | 8 M
INACTIVE | 30 M
TOTAL | 1 H 18 M
24 SERVINGS | 1 cookie
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directions
In a large bowl, lightly cream together butter and both sugars. Add the egg and mix until well combined. In a separate bowl, whisk together the flour, salt, and seeds from the scraped vanilla bean. Add the flour into the butter and egg, mix just until combined.

Roll the cookie dough into a 1" thick- round log. Wrap the log in parchment paper or plastic, and place in the fridge for 30 minutes while you preheat your oven to 325F.

After the dough chills, unwrap it and slice into ½" cookies. Place each approximately 2" apart on a parchment-lined sheet tray. Press your thumb into the center of each cookie to create an indent to hold the filling. Bake for 8 minutes or until the edges just lightly start to become golden. Let cookies cool completely.

Mix the pumpkin pie spice with whipped honey in a small bowl. Scoop the honey mixture into a pastry bag to fill the cookies or use a small spoon to fill the indent and enjoy!
tips
If the indent in your cookies puff out more than you’d like after the baking process, use the back of a ½ teaspoon to push the center of the cookie back down while it is still warm.

The dough can be made up to 5 days ahead of time! Just slice and bake when you’re ready to use.

To split and seed vanilla- use the pad of your thumb and apply firm pressure on the side of the pod, pushing down against the table. Run your thumb down the length of the bean. Next, use the tip of a small paring knife to cut the bean in half. Then use the back of the knife to scrape out the seeds.

Wait! Don’t discard the vanilla bean after it's scraped! Add it straight into an existing bottle of vanilla extract to intensify the flavor, or boil it in a small pot of milk to add to tea or coffee to get the most out of such a beautiful ingredient.
ingredients in recipe
5.0
blend
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.
TRY ME - SAMPLE$0.75
2 oz - REFILL$4
8oz - REFILL$12
TRY ME - SAMPLE $0.75