Thumbprint cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (The red filling makes these look pretty and appropriate | ||
| At Christmas time. Kids love to make them.) | ||
| 2 | cups | Sifted all-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1½ | each | Sticks (12 tablespoons) unsalted butter |
| ⅔ | cup | Light brown sugar, firmly packed |
| ⅓ | cup | Light corn syrup (e. g., Karo) |
| 2 | larges | Eggs (1 whole, and 1 separated) |
| ½ | teaspoon | Pure vanilla extract |
| 3 | tablespoons | Whole milk or cream |
| 1 | each | Egg white |
| 2 | tablespoons | Water |
| 1½ | each | (6 ounces) cups finely chopped pecans |
| Strawberry or raspberry jam | ||
Directions
Sift together flour, baking powder, and salt. Set aside. Cream butter with sugar until soft and fluffy. Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend thoroughly. Add reserved sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Continue mixing until smooth. Cover bowl with clear plastic wrap and refrigerate for about two hours. Preheat oven to 375 degrees F. Pour extra egg white and water into shallow bowl. Beat together with wire whisk or fork until smooth and syrupy. Pour nuts into another shallow bowl. Roll dough into approximately 72 1-inch balls. Dip each ball into egg white mixture, then roll in chopped nuts. Place 1½ inches apart on ungreased cookie sheets. Bake 5 minutes. Remove from oven. Using your thumb (or a thimble, for Thimble Cookies), make a depression in the center of each cookie.
Fill with jam. Bake 10 minutes longer. Cool on wire racks. Posted by: Virginia B. Sauer (NNMH30A) - Prodigy Reposted by: Debbie Carlson Submitted By DEBBIE CARLSON On 11-26-94