Classic Thumbprint Cookies

By Coppermouse

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1 cup butter (at room temperature)
• 2 large eggs, separated
• 1/4 teaspoon salt
• 1 1/2 teaspoon vanilla
• 2 cups finely chopped pecans
• 1 cup Smucker's Preserves or Jam, any flavor or combination of flavors

Preparation

Step 1

Preheat oven 350 degrees F. Coat 2 baking sheets with cooking spray. In a large mixing bowl, beat sugar, butter, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended.

In a small bowl, using a fork, beat egg whites until foamy. Put nuts in a separate bowl. Using a teaspoon, scoop out dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the nuts and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of each cookie, being sure not to make a hole all the way through the dough.

Bake cookies for 8 minutes (they will not be fully baked); remove from oven. Using a teaspoon or other small spoon, scoop preserves or jam into the indentation of each cookie.

Return cookies to the oven to bake another 6 to 10 minutes, or until lightly browned. Remove from oven; cool on a wire rack.