Chocolate-Apricot Thumbprint Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Pockets of apricot preserves fill these pecan-coated cookies. A chocolate drizzle dresses them up, but they're just as tempting unadorned. Ingredients:
1/2 cup butter or margarine, softened |
1/2 cup sugar |
1 large egg, separated |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1/4 teaspoon salt |
2 cups finely chopped pecans, divided |
1/2 cup apricot preserves |
1/2 cup semisweet chocolate morsels, melted |
Directions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until fluffy. Add egg yolk and vanilla; beat well.
2. Combine flour and salt; add to butter mixture, beating well. Stir in 1 cup pecans. Cover and chill dough at least 30 minutes.
3. Lightly beat egg white. Shape dough into 1 balls; dip each ball in egg white, and roll in remaining 1 cup pecans. Place balls 1 apart on greased cookie sheets. Press thumb gently into center of each ball, leaving an indention; fill with preserves.
4. Bake at 350° for 17 to 18 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Drizzle melted chocolate over cooled cookies, using a fork or spoon.
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