Thumbprint Cookies II Good Recipes

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Thumbprint Cookies II

"Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 43M

Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
Separate 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.
Lightly beat the egg white.
Shape 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.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Notes :

I like to use seedless raspberry jam, as well as apricot preserves.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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