Classic Thumbprint Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 c. firmly packed light brown sugar
1 c. butter flavored Crisco
3 large eggs, separated
2 T. water
1 1/2 tsp vanilla extract
1/4 tsp salt
2 c. all purpose flour
2 cups finely chopped pecans
1 c. strawberry preserves or any preserves, jam or jelly of your choice
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Directions: |
Directions:Heat oven to 350 degrees. Adjust rack to middle position and coat 2 cookie sheets lightly with cooking spray. Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
Beat egg whites in a shallow bowl until foamy. Place pecans in separate shallow bowl. Measure about 2 tsp of dough and roll into a ball, dip each ball into egg white and roll in pecans. Make a rounded indentation (with thumb or back of teaspoon)in the top of each cookie. Bake 10 minutes, remove from oven. You may need to create indentation again. Place about 1 tsp of jam or jelly into indentation and bake an additional 5-7 minutes or until lightly browned. Remove cookies to cooling rack. Makes about 4 dozen cookies. |
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