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Thumbprint Cookies Recipe

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This recipe for Thumbprint Cookies, by , is from Mamaw's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Coberly

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup packed brown sugar
1 cup shortening
3 large eggs, yolks separated
1/4 cup water
1 1/2 tsp vanilla
1/4 tsp salt
2 cups flour
2 cups finely chopped pecans
1 cup jam or preserves, any flavor

Directions:
Directions:
Preheat oven to 350. Spray cookie sheet with no-stick cooking spray

Beat brown sugar and shortening with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla, salt; beat until well combined. Add flour on low speed until well blended.

Beat egg whites in shallow bowl until foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls by rolling between your palms. Dip each dough ball into the egg whites, then roll into the pecans and place on prepared cookie sheet. Using back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.

Bake cookies for 10 minutes; remove from oven. It may be necessary to press the indentation once again. Fill each cookie with a scant tsp of jam. Return cookies to oven; bake another 5-7 minutes or until lightly browned on the bottom. Remove from oven, allow cookies to cool on baking sheet

Number Of Servings:
Number Of Servings:
about 4 dozen

 

 

 

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