Thumbprint Cookies

By emp1438

Ingredients

• 1/2 cup butter, softened
• 1/2 cup Crisco shortening
• 1/2 cup firmly packed brown sugar
• 3 large eggs, separated
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 2 cups finely chopped pecans
• 1 cup Strawberry Preserves, or any Preserves or Jam

Preparation

Step 1

Heat oven to 350°F

Beat butter, shortening and brown sugar in large bowl with mixer on high until light and fluffy. Add egg yolks, vanilla and salt. Beat until blended. Mix in flour on low speed until blended.

Beat egg whites in small bowl until foamy. Place pecans in separate small bowl. Roll dough into 48 (1-inch) balls. Dip each into egg whites, then roll in pecans to coat. Place on baking sheets, about 2 inches apart. Using back of teaspoon or your thumb, make rounded indentation in top of each ball of dough.

Bake 8 minutes. Remove from oven. Reshape center indentations, as necessary. Spoon 1 teaspoon preserves into each indentation. Bake an additional 3 to 5 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheets to wire rack to cool completely.

Makes 48 cookies