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Pecan Thumbprint Cookies

This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. Georgia MacDonald - Dover, New Hampshire

18 ServingsPrep: 20 min. Bake: 20 min./batch + cooling

Ingredients

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white, lightly beaten
3/4 cup finely chopped pecans or walnuts
1/2 cup preserves or jelly of your choice

Directions

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.
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.
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. Yield: about 1-1/2 dozen.

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Pecan Thumbprint Cookies (continued)

Editor’s Note: To prepare cookies without freezing, shape dough into 1-in. balls; roll balls in egg white, then in nuts. Place 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.

Nutrition Facts: 1 cookie equals 142 calories, 9 g fat (4 g saturated fat), 25 mg cholesterol, 73 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.