Classic Favorite
Strawberry-Pecan Thumbprint Cookies
Ingredients
- 1 cup butter, softened
- ½ cup sugar
- 2 large eggs, separated
- 2½ cups all-purpose flour
- ½ tsp salt
- 1½ cups chopped pecans
- ½ cup strawberry preserves (or use any flavor)
Instructions
- Preheat oven to 350°F; line baking sheets with parchment paper.
- Beat butter and sugar in a large bowl at medium speed with a mixer until creamy.
- Add egg yolks, beating until combined (place egg whites in a separate bowl).
- Gradually add flour and salt to butter mixture, beating until blended.
- Lightly beat egg whites until frothy.
- Place pecans in a separate bowl.
- Roll dough into 1-inch balls; roll in beaten egg whites then dredge in pecans.
- Place 2 inches apart on prepared pans.
- Using your thumb, make an indentation in center of each cookie; bake 10 minutes.
- Press down indentation gently and fill with about ½ tsp preserves; return to oven, and bake 3 to 4 minutes or until cookies are lightly browned.
- Let cool on pans 2 minutes. Remove from pans, and cool completely on wire racks.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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