NUTTY THUMBPRINTS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. butter, softened
3/4 c. granulated sugar
3 oz. cream cheese, softened
1 egg
1 tsp. vanilla extract
3 c. all-purpose flour
1 c. coarsely chopped pecans
Topping
3/4 c. seedless black raspberry jam (or jam of choice)
Glaze
1/2 c. powdered sugar
1 tablespoon milk
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Directions: |
Directions:Beat together butter, sugar and cream cheese on medium speed until light and fluffy.
Beat in egg and vanilla. On low speed, add flour, 1/2 cup at a time until it forms a dough.
Divide dough into four equal pieces. Roll each piece into about an inch and a half thick rope. Roll each rope into chopped pecans. Wrap in plastic and chill for at least 2 hours.
Preheat oven to 350º.
Slice each rope into 1/2 inch thick cookies. Place on ungreased cookie sheets.
For topping; Make an indentation in each cookie with a thumbprint; fill indentation with ~1/2 tsp. jam. Hint: Warm jam slightly to make it easier to fill cookies.
Bake until golden, about 7 - 10 minutes. Cool on racks.
For Glaze, mix powdered sugar with milk. Whisk until smooth.
Spoon glaze over cooled cookie top and jam. |
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Number Of
Servings: |
Number Of
Servings:@50 |
Personal
Notes: |
Personal
Notes: Thumbprint cookies seem to have originated in Sweden, and have been around since the mid-1800's.
I am not aware of having a Swedish blood in me, but if they are voracious clippers of recipes from magazines and newspaper as I am, perhaps I do. That is my confession that I do not know where this particular recipe originated. But what I like is the addition of cream cheese, and that it is formed into logs, becoming a slice and bake cookie, rather than needing to roll the dough into balls.
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