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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 18 |
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I also LOVE that it is designed to roll up and freeze the dough, so that you can bake the cookies off whenever you need. This is dangerous, trust me. :) As alway, with thumbprint cookies, you can switch things up by using several different jams or jellies. Ingredients:
1/2 cup butter, softened |
1/4 cup packed brown sugar |
1 egg yolk |
1/2 teaspoon vanilla extract |
1 cup all-purpose flour |
1/4 teaspoon salt |
1 egg white, lightly beaten |
3/4 cup finely chopped pecans or 3/4 cup walnuts |
1/2 cup preserves or 1/2 cup jelly, of your choice |
Directions:
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
3. TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
4. TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
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