Pecan Thumbprint Cookies

Name: Pecan Thumbprint Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 1-1/2 dozen.
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

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

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.

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

Originally published as Thumb Print Cookies in Simple & Delicious November/December 2008

Reviews

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Average Rating:

walkerjo

Dec 23, 2014

Tasty. I'll make them again.
lvarner

Dec 1, 2014

This is a cookie that I often include on holiday cookie trays. They are easy to make and they are so pretty! I love using different flavors/colors of jelly and preserves to make an attractive preesentation. Instead of jelly or preserves, I sometimes pipe colored icing into the centers.
mjbeagles

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.
mmachado

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.
Planting66

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!
toni.m

Dec 10, 2010

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

Mar 17, 2010

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

Pecan Thumbprint Cookies

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