 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
|
Looking for a lighter alternative to traditional Christmas cookies? Try these pretty jam-filled thumbprints. The melt-in-your-mouth treats have a buttery taste and get a nice crunch from chopped pecans. Ingredients:
6 tablespoons butter, softened |
1/2 cup sugar |
1 egg |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
1/4 teaspoon butter flavoring or almond extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup cornstarch |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 egg white |
1/3 cup chopped pecans |
7-1/2 teaspoons assorted jams |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually stir into creamed mixture and mix well.
2. Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans.
3. Place nut side up 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each.
4. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool. Yield: 2-1/2 dozen.
|
|