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Thumbprint Cookies II Recipe

Recipe by: 106a802496d678ba

"Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook13 m
  • Ready In43 m
  • 1Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
  • 2Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
  • 3Lightly beat the egg white.
  • 4Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
  • 5Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Footnotes
  • Cook's Note:
  • I like to use seedless raspberry jam, as well as apricot preserves.
Ingredients
  • 12 servings
  • 203 cals
  • 1/2 cup butter, room temperature
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped pecans
  • 1/3 cup apricot preserves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    203
    10%
  • Fat:
    13.6
    21%
  • Carbs:
    19.3
    6%
  • Protein:
    2.4
    5%
  • Cholesterol:
    36
    12%

Based on a 2,000 calorie diet

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