Double Pecan Thumbprints Recipes

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PECAN THUMBPRINT COOKIES



Pecan Thumbprint Cookies image

This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. -Georgia MacDonald, Dover, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

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 walnuts
1/2 cup preserves or jelly of your choice

Steps:

  • In a large bowl, cream 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., Shape dough into 1-in. 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., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTER PECAN THUMBPRINTS



Butter Pecan Thumbprints image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Mary Shivers from Ada, OK

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 36

Number Of Ingredients 12

1 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 egg, beaten
2 teaspoons vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon kosher (coarse) salt
1 1/2 cups finely chopped pecans
1/3 cup packed light brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1 cup finely chopped pecans
2 tablespoons unsalted butter, softened

Steps:

  • Heat oven to 325°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • In large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1 1/2 cups flour, the baking soda and salt. Stir in 1 1/2 cups pecans.
  • In small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.
  • Shape dough into 1 1/2-inch balls. Place 2 inches apart on cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with about 1 teaspoon of filling.
  • Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 11 g, TransFat 0 g

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