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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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My mother often made these cookies around December and January. They are so delicious and always look pretty on a fancy cookie plate for company. Some people know these as Thumbprint cookies. Ingredients:
1/2 cup dried apricots |
2/3 cup sugar |
1/2 cup butter |
1 egg, separated |
1/4 tsp. pure vanilla extract or pure almond extract |
note: i prefer almond extract with these cookies |
1/2 tsp. salt |
1/4 tsp. bkg. soda (the baking soda can be omitted) |
1 cup flour |
3/4 cup finely chopped pecans |
Directions:
1. Combine apricots and 1/3 cup of the sugar; cook until thickened. Cool and set aside.
2. Cream butter and remaining sugar until light and fluffy.
3. Beat in egg yolk and vanilla.
4. Sift salt, baking soda and flour together and add to creamed mixture.
5. Chill dough slightly.
6. Form into balls.
7. Slightly beat egg white.
8. Dip cookies in egg white, then in pecans.
9. Place on greased cookie sheet. With your thumb, make indentation in center of each.
10. Bake at 350 degrees F for 20 minutes.
11. While still warm, fill centers with apricot mixture.
12. Apricot preserves may be substituted for dried apricots!
13. Note: If your dough appears too thin, just add more flour.
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