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Popular Recipes Thumbprint Cookies II

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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
  • 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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