Classic Thumbprint Cookies
- 1/2 cup brown sugar, packed
- 1 cup butter (at room temperature)
- 2 large eggs, separated
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 teaspoon vanilla
- 2 cups finely chopped pecans
- 1 cup Smucker's Preserves or Jam, any flavor or combination of flavors
Preheat the oven 350 degrees F. Coat 2 baking sheets with cooking spray.
In a large mixing bowl, beat the sugar, butter, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended.
In a small bowl, using a fork, beat the egg whites until foamy. Put the nuts in a separate bowl.
Using a teaspoon, scoop out the dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the nuts and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of each cookie, being sure not to make a hole all the way through the dough.
Bake the cookies for 8 minutes (they will not be fully baked); remove from the oven. Using a teaspoon or other small spoon, scoop the preserves or jam into the indentation of each cookie.
Return the cookies to the oven to bake another 6 to 10 minutes, or until lightly browned. Remove from the oven; cool on a wire rack.
Recipe reprinted by permission of Smucker's. All rights reserved.
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