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| Thumbprint Cookies II |
"Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies."
Ingredients :
- 1/2 cup butter, room temperature
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans
- 1/3 cup apricot preserves
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 43M |
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- Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
- Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
- Lightly beat the egg white.
- Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Notes :
- I like to use seedless raspberry jam, as well as apricot preserves.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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