Thumbprint Cookies

Classic Thumbprint Cookies
Source: Smucker's®
36 cookies

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



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.
Reprinted by permission of Smucker's®. All rights reserved.


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