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Thumbprint Cookies (from Chris's Robin Hood Cookbook) Recipe

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This recipe for Thumbprint Cookies (from Chris's Robin Hood Cookbook) is from Our Fase Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 c all purpose flour
1¼ c icing sugar sifted
1¼ c butter (softened)
2 tsp vanilla
1 egg

1 c raspberry jam
½ c ground pecans
1 egg WHITE only

Directions:
Directions:
Bake at 400ºF

COMBINE: flour, icing sugar, butter, vanilla and egg for cookie dough, together in a large mixer bowl.
BEAT on low speed of electric mixer until dough forms a ball.

Form a small 2" ball, press your thumb in center to slightly flatten, and create a small indent for the raspberry jam. Roll sides in egg white, then dip sides in finely ground pecans to dust the sides of the cookie.
Place on cookie sheet and fill with a small dallop of raspberry jam. Do not add too much as it will bubble over while cooking.

Bake at 400ºF for 15-20 mins.

Number Of Servings:
Number Of Servings:
50 cookies
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
This recipe was from Aunt Christine's Robin Hood recipe booklet. We like to make these on most Christmas's to help us get into the holiday spirit. They are very festive looking and are delicious too.

 

 

 

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