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Pecan Thumbprint Cookies

Total Time

Prep: 20 min. Bake: 20 min./batch + cooling

Makes

about 1-1/2 dozen

This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. —Georgia MacDonald, Dover, New Hampshire
Pecan Thumbprint Cookies Recipe photo by Taste of Home
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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

  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.
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.

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