www.cperry.info
 
Pecan Thumbprints

Ingredients 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
1/2 tsp. table salt
3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
6 oz. (1-1/2 cups) pecans, toasted and finely ground in a food processor
3 oz. (1 cup) confectioners’ sugar
2 tsp. pure vanilla extract
1/2 to 3/4 cup red raspberry preserves with seeds

Preparation
Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour and salt to blend. Using a stand mixer with the paddle attachment, beat the butter and pecans on medium speed until very soft and light, about 3 min. Beat in the confectioners’ sugar and vanilla until thoroughly combined, about 1 min.

Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly blend in the flour until totally incorporated, about 30 seconds. Using your hands, roll the dough into 1- to 1-1/4-inch balls and set them about 2 inches apart on ungreased cookie sheets.

Press your thumb into the middle of each dough ball to create a well for the preserves. Stir the preserves to loosen and then spoon about 1/2 tsp. into the middle of each dough ball. Bake until the cookies are golden brown, about 20 min.

Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool. The cookies can be stored in an airtight container for three to four days.




 Home

 All Recipes

 Recipes
Almond Puff
Beef Stroganoff
Boston Baked Beans
Burger King Whopper
Caramel Puff Corn
Chili Cheese Dip
Chocolate Chocolate Chip Cake
Chocolate Peppermint Cheesecake Bars
Dill Bagel Dip
English Toffee
Granola
Italian Beef (New Recipe)
Malibu Pineapple Drink
Meatball Sandwiches
Meatloaf
Mexican Burritos
Mexican Chip Dip
Mocha Fudge Swirl Cheesecake
Noodles & Tuna
Oreo Truffles
Pecan Thumbprint Cookies
Pie Crust Recipe
Pizza Dip
Pizza Dough & Sauce
Pumpkin Pie
Spritz Cookies
Strawberry Pop Cake
Taco Dip
Taquito Surprise