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recipe_558

Classic Thumbprint Cookies

Prep Time:
20 minutes

Cook Time:
20 minutes

Servings:
4 dozen cookies

Prep Time:
20 minutes

Cook Time:
20 minutes

Servings:
4 dozen cookies

Classic Thumbprint Cookies

INGREDIENTS

Classic Thumbprint Cookies

  • 1/2 C. (125 mL) firmly packed light brown sugar
  • 1 stick/1 C. (250 mL) Crisco® All-Vegetable Shortening Sticks, cut into slices
  • 3 large eggs, separated
  • 2 Tbsp. (30 mL) water
  • 1 1/2 tsp. (7 mL) pure vanilla extract
  • 1/4 tsp. (1 mL) salt
  • 2 C. (500 mL) all-purpose flour
  • 2 C. (500 mL) finely chopped pecans
  • 1 C. (250 mL) strawberry jam

DIRECTIONS

  1. Heat oven to 350°F (180°C). Grease or line baking sheets with parchment paper.
  2. Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add the flour on low speed until well blended.
  3. Beat egg whites in a shallow bowl until foamy. Place the pecans in another shallow bowl.
  4. Divide dough into 48 equal portions. Form into balls by rolling between your palms. Dip each dough ball into the egg whites, then roll into the pecans and place on prepared baking sheets. Using the back of a tsp. or your thumb, make a rounded indentation in the top of each cookie.
  5. Bake for 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 tsp. (5 mL) of jam into the indentation of each cookie. Return cookies to oven; bake for an additional 8 to 10 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet.