Thumbprint Cookies

By oldbklady

Ingredients

• Icing:
• 1/4 c. shortening
• 1/4 c. butter, room temperature
• 1/4 c. brown sugar
• 1 egg, separated
• 1/2 tsp vanilla
• 1 c. all-purpose flour
• 1/4 tsp salt
• 3/4 c. pecans, finely chopped
• 1/2 tbs butter, melted
• 1 c. powdered sugar
• 1-2 tbs milk

Details

Adapted from salad-in-a-jar.com

Preparation

Step 1

Preheat oven to 350 degrees.

Cream shortening, butter, brown sugar, egg yolk and vanilla. Add flour and salt. Combine well. Roll dough into balls. Using a small ice cream dipper. Beat egg white slightly with fork. Dip balls in egg white, then roll in chopped pecans. Place balls on ungreased baking sheet, about 1 inch apart. Place in oven 1 minute. Remove and use your finger to quickly press indentation into the center of each cookie. Place back in the oven for another 10-12 minutes or until the pecans are toasty. Remove from oven and immediately use your finger to repress the indentation into the middle of the cookies.

Make the icing while cookies bake. Instead of using a solid color icing, drop the tiniest amount of liquid food coloring into bowl of icing. Without stirring, carefully use spoon to pick up a little of the color but try to get mostly white. Then use a second spoon to push the icing on to the cookie. This process will slightly mix and swirl the color. Or leave the icing uncolored. Or stir in food coloring to make uniform color.