Thumbprint Cookies II Recipe

Ingredients
<br>- ½ cup butter, room temperature
<br>- ¼ cup packed brown sugar
<br>- 1  egg
<br>- ½ teaspoon vanilla extract
<br>- 1 cup all-purpose flour
<br>- ¼ teaspoon salt
<br>- ¾ cup finely chopped pecans
<br>- ⅓ cup apricot preserves
<br><p></p>Directions
<br>step 1: Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
<br>step 2: Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
<br>step 3: Lightly beat the egg white.
<br>step 4: Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
<br>step 5: Remove cookies from oven. With thumb,  dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
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Ingredients
- ½ cup butter, room temperature
- ¼ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans
- ⅓ cup apricot preserves

Directions
step 1: Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
step 2: Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
step 3: Lightly beat the egg white.
step 4: Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
step 5: Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

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