Thumbprint Cookies
Servings 36 cookies
Calories 202kcal
Equipment
- stand mixer with paddle attachment
- cookie sheets, ungreased (or lined with parchment)
- small bowl
- small plate
Ingredients
COOKIES
- 1 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 egg whites, slightly beaten until frothy
- 2 cups finely chopped pecans
FROSTING
- 8 tablespoons unsalted butter, softened
- 1 egg
- 1/8 teaspoon salt
- 16 ounces confectioners sugar
- 2 tablespoons cocoa powder optional
Instructions
- Preheat oven to 375° F/190° C.
COOKIES
- In the bowl of the stand mixer, cream together butter and sugar. Stir in vanilla and egg yolk, then gradually add flour and salt. Stir until well-blended. Put the egg whites in the small bowl and the nuts on the small plate.
- Roll dough into 1″ balls. Dip in slightly beaten egg white, then roll in chopped nuts. Place about 1″ apart on cookie sheet.
- Bake in preheated oven for about 5 minutes. Remove from oven and quickly press thumb gently on top of each cookie. Return to oven and bake about 8 minutes longer.
- Remove from oven and cool on wire rack. Place a spoonful of jelly, icing, or chocolate in each thumbprint.
FROSTING
- Cream butter, egg and salt. Add sugar until spreading consistency. (For chocolate icing, reduce confectioners sugar by 2 tablespoons whisk the rest with 2 tablespoons of cocoa powder.)
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 48mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg