Thumbprint Cookies

Thumbprint Cookies
Thumbprint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup pecan pieces

  • 1 1/4

    cups flour

  • 1/4

    tsp salt

  • 1/2

    cup butter, softened

  • 1/2

    cup firmly packed brown sugar

  • 1

    tsp vanilla

  • 1

    large egg, separated

  • raspberry, strawberry or apricot jam

Directions

Preheat oven to 350F. Toast pecans, spread on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove pecans from baking sheet and cool. Process cooled pecans in food processor until finely chopped; transfer to a shallow bowl. Place flour and salt in medium bowl; stir to ocmbine. Beat butter and brown sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanillla and egg yolk. Gradually beat in flour mixture. Beat egg white with fork until frothy. Shape dough into 1 inch balls. Roll balls in egg whitel roll in nuts to coat. Place balls on ungreased cookie sheets. Press deep indentation in center of each ball with thumb. Bake 8 minutes or until set. Remove cookies from oven; fill each indentation with about 1/4 tsp jam. Return filled oookies to oven; continue to bake 8 to 10 minutes or until lightly brown. Immediately remove cookies to wire racks to cool completely. Store cookies tightly covered at room temperature or freeze up to 3 months. Yield: about 2.5 dozen cookies

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