Thumb Print Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup margarine
1 cup sugar
2 egg yolks (save egg whites in refrigerator)
2 cups flour
2 cups pecans or walnut (ground)
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Directions: |
Directions:1. Cream together margarine and sugar, add egg yolks and continue to beat until fluffy.
2. Add flour and mix until fully incorporated.
3. Refrigerate over night or for 6 hours.
4. Slightly beat eggs whites in a shallow bowl set aside; put ground nuts in a pie pan or shallow bowl.
5. Roll dough into a teaspoon size ball, roll in egg whites, then in ground nuts. Place balls on parchment paper lined sheet pan 1.5 inches apart. Poke each roll with the end of a wooden spoon handle or with end of a wooden clothes pin.
6. Bake at 350º for 10 minutes then poke each cookie again and bake for another 10 minutes until bottoms are golden brown.
7. Cool on cooling rack until completely cooled fill center with jam, jelly or preserves of choice.
8. If these cookies are to be frozen do not fill with jam until taken out of freezer.
Notes: These cookies can be stored in the freezer in airtight container for up to 3 months. |
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Number Of
Servings: |
Number Of
Servings:4 dozen |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is one of my holiday cookie recipes that I make ahead and freeze until ready to make cookie boxes.
I usually make triple or quadruple this recipe for holiday cookies.
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