Grandma Santangelo’s Thumb Cookies

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Cookie Dough

·      1 lb Imperial margarine

·      6 tbsp powdered sugar

·      4 ½ cups sifted flour

·      ¼ tsp salt

·      1 tsp vanilla



·      4 cups powdered sugar

·      ½ stick softened butter

·      1 tbsp Crisco

·      1 tsp vanilla

·      milk “to consistency”





Whip margarine, vanilla, and sugar until creamy. Mix in remaining ingredients. It will seem dry, but be patient! Chill for a few minutes. Roll dough into balls about the size of a large marble and place on single-thick cookie sheet, about 1 inch apart. Press a deep, finger-sized impression into each dough ball. Bake at 325 for approximately 15 minutes. The bottoms of the cookies should be slightly toasted.


Mix together powdered sugar, softened butter, Crisco, and vanilla. Add milk sparingly until icing reaches proper consistency; icing should be thick and set up. Add various food colorings in small amounts to create desired colors.

Ice the cooled cookies using a decorating bag. If you don’t have one, you can use a plastic baggie with a small hole cut from the corner. Once iced, store cookies in a cool, dry place.

Makes approximately 144 cookies.