Virginia sauer's thumbprint cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted all-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1½ | 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 | Egg white | |
| 2 | tablespoons | Water |
| 1½ | cup | (6 ounces) finely chopped pecans |
| Strawberry or raspberry jam | ||
Directions
This was originally posted by Virginia Sauer and is wonderful.
(The red filling makes these look pretty and appropriate at Christmas time.
Kids love to make them.)
~- 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 to EAT-L Digest by Mary Hathaway <paraducks1@...> on Mar 9, 1998