Thumbprint Cookies

Thumbprint Cookies Recipe
Oxmoor House
These cookies have a bit of crunch from the finely chopped pecans, sweetness from the almond extract, and richness from the butter. But it's the thumbprint impressions on top that give them a personal touch. Strawberry and peach jams make beautiful jewel-colored fillings, but you can use other Southern favorite jams, such as blackberry, muscadine, or apple. They're the perfect cookies to make with the kids – let them make the thumbprints and choose the filling.

Yield:

Makes 3 1/2 dozen

Recipe from

Oxmoor House

Recipe Time

Prep: 35 Minutes
Cook: 15 Minutes
Other: 1 Hours

Ingredients

1 cup butter, softened
3/4 cup sugar
2 large eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cups finely chopped pecans
1/4 cup strawberry jam
1/4 cup peach jam

Preparation

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.

2. Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 1 hour.

3. Shape dough into 1-inch balls. Lightly beat egg whites. Dip each dough ball in egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press thumb in each dough ball to make an indentation.

4. Bake at 350° for 15 minutes. Cool 1 minute on baking sheets, and remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm; fill center of each cookie with jam.

Note:

Southern Living Best Loved Cookies,

Oxmoor House

October 2009
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