These Thumbprint Cookies melt in your mouth and are delicious all year long!
Background: During the holidays, my Mom always made Thumbprint Cookies. I loved them as a kid, but I have a greater appreciation for them as an adult. It is the perfect dessert to go with a cup of coffee. I make them frequently for holidays, brunches, and special occasions. It’s fun to experiment with different jams or preserves as your filling. Raspberry, blackberry, strawberry and orange marmalade are our favorites.
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup chopped pecans
- 2/3 cup fruit preserves or jam of your choice
- Preheat oven to 300 degrees. Line cookie sheet with parchment paper.
- Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
- Add vanilla, salt and flour, mixing well.
- Shape dough into balls. Roll into the egg whites, then the pecans. Place about 2 inches apart on the cookie sheet. Bake for 5 minutes.
- Remove cookies from the oven, use a spoon to make the bowl shape on each cookie. Spoon your jam or preserves into the bowl of each cookie. Bake for another 8 minutes.
- Let cool on cookie sheet for a few minutes before placing on a cooling rack. Enjoy!
For other delicious cookie recipes, check out our Maple Pecan Cookies and Chocolate Chip Cookie Bars!
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
