Chocolate Pecan Thumbprints Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 319
  • Fat:
  • 23 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 54 mg
  • Sodium:
  • 127 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Chocolate Pecan Thumbprints

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Every Christmas for over 30 years, I have rolled, cut, shaped and baked batches of cookies for family and friends. These melt-in-your-mouth morsels with a dollop of chocolate in the center are among my favorites.—Jim Ries, Milwaukee, Wisconsin

SERVINGS: 9

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling

Ingredients:

  • 1/2 cup plus 1 tablespoon butter, softened, divided
  • 1/4 cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 egg white, lightly beaten
  • 3/4 cup finely chopped pecans
  • 3/4 cup semisweet chocolate chips

Directions:

In a small mixing bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
    Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
    Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
    In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.


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