english thumbprint cookies

April 26, 2013 § 3 Comments


my mom used to bake these a lot when i was a kid so they hold sentimental value. but sentimental or not, they are just so satisfyingly delicious with their crumbly nutty texture and shot of sweetness from the jam. go make these this weekend! x

ingredients: {makes 30 cookies}
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 1 cup pecan pieces, toasted + finely chopped
• 2 to 3 tablespoons strawberry jam

1. preheat oven to 350 degrees F. place flour and salt in medium bowl; stir. beat butter and brown sugar in large bowl w. electric mixer at medium speed until light and fluffy. beat in vanilla and egg yolk. gradually beat in flour mixture. beat egg white w. fork until frothy. place pecans in shallow bowl.

2. shape dough into 1-inch balls. roll balls in egg white; roll in pecans to coat. place balls on ungreased cookie sheets. press deep indentation in center of each ball with thumb.

3. bake 8 minutes or until set. remove cookies from oven; fill each indentation w. about 1/4 teaspoon jam. return filled cookies to oven; bake 8 to 10 minutes or until lightly browned. immediately remove cookies to wire racks; cool completely. enjoy with a hot cup of black coffee!

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