Thumbprint Cookies

Name: Thumbprint Cookies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 7
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 237 milliliters butter, softened; 2 larges eggs, separated; 473 milliliters all-purpose flour; 59 milliliters peach jam; 296 milliliters finely chopped pecans; 0 teaspoons salt; 59 milliliters strawberry jam; 177 milliliters sugar

Need a vegetarian dessert? Thumbprint Cookies could be an amazing recipe to try. This recipe makes 7 servings with 655 calories, 7g of protein, and 41g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of almond extract, butter, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add egg yolks and almond extract, beating until blended.

Ingredients you will need

Almond Extract

Egg Yolk

Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 1 hour.

Ingredients you will need

Butter

Dough

All Purpose Flour

Salt

Shape dough into 1-inch balls. Lightly beat egg whites. Dip each dough ball in egg white; roll in pecans.

Ingredients you will need

Egg Whites

Pecans

Dough

Roll

Dip

Place 2 inches apart on ungreased baking sheets. Press thumb in each dough ball to make an indentation.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake at 350 for 15 minutes. Cool 1 minute on baking sheets, and remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm; fill center of each cookie with jam.

Ingredients you will need