Nutty Thumbprint Cookies

Submitted by Lizzymommy

"From Taste of Home, submitted by Georgia MacDonald, I love this nutty variation on a classic holiday cookie - the jam thumbprint. I also LOVE that it is designed to roll up and freeze the dough, so that you can bake the cookies off whenever you need! This is dangerous, trust me! :) As alway, with thumbprint cookies, you can switch things up by using several different jams or jellies."

 

• Ready In: 37mins
• Ingredients: 9
• Serves: 18

ingredients

• 1⁄2 cup butter, softened
• 1⁄4 cup packed brown sugar
• 1 egg yolk
• 1⁄2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1 egg white, lightly beaten
• 3⁄4 cup finely chopped pecans or 3/4 cup walnuts
• 1⁄2 cup preserves or 1/2 cup jelly, of your choice

directions

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
3. TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
4. TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.