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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Thumbprint Cookie Recipe

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This recipe for Thumbprint Cookie is from The Givone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1 stick) margarine or butter
1/4 cup packed light brown sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup pecans, finely chopped
1/4 cup seedless red raspberry jam
Directions:
Directions:
Preheat oven to 375º.

In a large bowl, with mixer at medium speed, beat margarine/butter, brown sugar, egg yolk, and vanilla until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, add flour and salt, and mix just until evenly moistened. With hand, press dough together to form a ball.

In a small bowl, with a fork, beat egg white lightly.

Spread pecans on a sheet of waxed paper.

Shape dough by rounded teaspoons into 1" balls. Dip balls in egg white, then roll in pecans, gently pressing nuts into dough.

Place balls, 1" apart on an ungreased large cookie sheet. Bake cookies for 5 minutes. Working quickly, remove cookie sheet from oven and, with the end of a wooden spoon, make a small indentation in the center of each ball. Return to oven and bake cookies 8 minutes longer or until lightly browned. Transfer cookies to a wire rack to cool completely. Repeat with remaining balls.

When cookies are cool, fill each indentation with a rounded 1/4 teaspoon of jam. If not serving right away, allow jam to set, then store cookies, with waxed paper between layers, in a tightly covered container up to 1 week.

Makes about 3 1/2 dozen cookies.
Number Of Servings:
Number Of Servings:
3 1/2 dozen
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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