Name: Pecan Thumbprint Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1/4 cup packed brown sugar -; 1 large egg yolk -; 1/2 teaspoon vanilla extract -; 1 cup all-purpose flour -; 1/4 teaspoon salt -; 1 large egg white, lightly beaten -; 3/4 cup finely chopped pecans or walnuts -; 1/2 cup preserves or jelly of your choice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pecan Thumbprint Cookies

1. 1/2 cup butter, softened -

2. 1/4 cup packed brown sugar -

3. 1 large egg yolk -

4. 1/2 teaspoon vanilla extract -

5. 1 cup all-purpose flour -

6. 1/4 teaspoon salt -

7. 1 large egg white, lightly beaten -

8. 3/4 cup finely chopped pecans or walnuts -

9. 1/2 cup preserves or jelly of your choice -

How to cook deliciously - Pecan Thumbprint Cookies

1. Stage

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.

2. Stage

Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.

3. Stage

To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.