Red currant jelly dollops Christmas color on these pecan-coated thumbprint cookies.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
about 3 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.

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  • Combine flour, salt, and cinnamon. Add flour mixture to butter mixture, blending at low speed. Cover and chill dough 1 hour.

  • Shape dough into 1" balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans. Place 2" apart on ungreased cookie sheets. Press thumb in each cookie to make an indentation.

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

Source

Christmas with Southern Living 1995

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