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Ingredients
| salted butter: 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| pecans (chopped): 3/4 cup |
| apricot preserves: 1/3 cup |
Thumbprint Cookies II
Credit: AllRecipes
User rating:
"Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- Separate egg, reserving egg white. Cream butter or margarine, sugar and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls. Roll in egg white, then nuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.