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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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As a kid, our next door neighbors would make these cookies at Christmastime. After I grew up and moved out....I always longed for these yummy cookies and asked my neighbor for the coveted recipe. It wasn't until 20 years later, when I was getting married that I finally got this recipe for Thumbprint Cookies. (I wanted the recipe so much that I told Mrs. B to give me the recipe for our wedding gift!) Ingredients:
2/3 cup butter |
1/3 cup brown sugar |
1 teaspoon almond extract |
1 egg, separated |
1 1/3 cups flour |
1/2 cup jam |
1/2 cup finely chopped pecans |
Directions:
1. Let butter soften in a mixing bowl-add sugar and almond extract. Cream thoroughly.
2. Add yolk and beat well.
3. Add flour and blend (add a bit more if necessary, dough shouldn't be sticky).
4. Shape into 1 inch balls.
5. Roll balls in egg white and into chopped pecans. Place on a cookie sheet.
6. Press thumb into each ball-making a wide imprint in each cookie.
7. Fill imprints with jam.
8. Bake at 350 degrees for 18 minutes. Makes 2 dozen small or 1 dozen large cookies.
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