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Fruit Filled Thumbprint Cookies

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Your favorite fruit preserves fill these thumbprint cookies rolled in chopped pecans.

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • 2 cups flour
  • 1/2 cup brown sugar, firmly packed
  • 1 cup butter, softened
  • 2 eggs, separated
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/2 cup pecans, finely chopped
  • Fruit preserves

Details

Servings 3
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Preheat oven to 350°F.

In large mixer bowl, combine flour, sugar, butter, egg yolks, salt, and vanilla. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape rounded teaspoonfuls of dough into 1-inch balls.

In small bowl, beat egg whites with fork until foamy. Dip each ball into whites; roll in nuts. Place 1-inch apart on greased cookie sheets. Make a depression in center of each cookie with back of teaspoon.

Bake for 8 minutes; remove from oven. Fill centers with preserves. Continue baking for 6 to 10 minutes, or until lightly browned.

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