Pecan Thumbprint Cookies

By Dottiejk

Ingredients

• 1-1/2 cup flour; sifted
• 1/4 teaspoon Salt
• 3/4 cup Butter
• 1/2 cup brown sugar; firmly packed
• 1 egg yolks; unbeaten
• 1/2 teaspoon vanilla
• 2 egg white; slightly beaten
• 1 cup pecans; finely chopped

Preparation

Step 1

Combine the flour and salt and set aside.

Cream the butter. Gradually add the brown sugar, creaming well.

Blend in the egg yolk and vanilla.

Add the dry ingredients; mix thoroughly. If desired, chill one hour for
easier handling.

Shape the dough into balls, one inch in diameter. Dip in slightly beaten
egg white, then in pecans.

Place on ungreased baking sheets.

Press a deep hole in the center of cookie with floured thimble or finger.

Bake at 375°F 12 to 15 minutes.

Let cool and fill with filling of your choice - Can melt 1/2 cup semi-sweet
chocolate pieces over boiling water and blend until smooth. Place 1/2
teaspoonful in hollow of each cookie. Or, can place 1/2 teaspoonful of
lemon curd. Or 1/2 teaspoonful of icing or pineapple
upside down filling (see recipe)