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Pecan Thumbprint Cookies Recipe
Pecan Thumbprint Cookies Recipe photo by Taste of Home

Pecan Thumbprint Cookies Recipe

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This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. Georgia MacDonald - Dover, New Hampshire
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES: 18 servings

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

Nutritional 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.

Directions

  1. 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. 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. 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.
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.
Originally published as Thumbprint Cookies in Simple & Delicious November/December 2008, p57

Nutritional 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.

Reviews for Pecan Thumbprint Cookies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2013

This recipe was easy! I had them done in less than an hour, and that includes baking time. They disappeared very quickly at the event I bought them too.

MY REVIEW
Reviewed Dec. 12, 2012

When rolling the cookies in the nuts you do not have roll the cookies in the egg whites before rolling them in the nuts. the dough is so sticky that the nuts stick to the cookie dough really well.

MY REVIEW
Reviewed Dec. 16, 2011

Absolutely delicious! :-) Extremely simple to make. I actually cooked the jam with the cookie instead of adding it afterward. Loved it! I would most likely double the recipe for double delight!

MY REVIEW
Reviewed Dec. 10, 2010

This is my favorite recipe! Easy! Little time comsuming but EASY!

MY REVIEW
Reviewed Mar. 17, 2010

these are one of my very favorite cookies, and my hubbies ABSOLUTE favorite. The best jelly to use is currant.

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