Thumbprint Cookies

By Lorena_321

Ingredients

• ½ cup packed light brown sugar
• 1 cup shortening (1 stick)
• 3 large eggs, separated
• ¼ cup water
• 1 ½ t. vanilla
• ¼ t. salt
• 2 cups all-purpose flour
• 2 cups finely chopped pecans
• 1 cup jam or preserves, any flavor

Preparation

Step 1

Heat oven to 350 degrees. Spray two cookies sheets with cooking spray.

Beat the brown sugar and shortening at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt; beat until well combined. Add flour on low speed until well blended.

Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls. Dip each dough ball into the egg whites, then into the pecans and place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indention in the top of each cookie.

Bake cookies for 10 minutes; remove from oven. It may be necessary to press the indention once again. Fill each cookie with a scant teaspoon of jam or preserves. Return cookies to oven; bake another 5 to 7 minutes or until lightly browned on the bottom. Remove from oven and allow cookies to cool on baking sheet.