Thumbprint Cookies
Equipment
- cookie sheet; parchment paper
Ingredients
Cookies:
- 1/2 cup softened unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup pecan meal or very finely chopped pecans
- 1/4 teaspoon salt
Other:
- 1/2 cup raspberry jam
- 1/2 cup sifted confectioner's sugar
- 1/3 teaspoon vanilla
- 1 tablespoon half and half (approximate)
Instructions
- Preheat oven to 350F.
- Cream together the butter and sugar until smooth then stir in remaining cookie ingredients.
- For each cookie, roll 2 teaspoons dough into a ball, then indent a hole with the end of a wooden spoon.
- Place on a parchment lined baking sheet and bake for ten minutes.
- Remove from oven and improve the hole again with the spoon (in case it filled in).
- Fill the hole with about 1/2 teaspoon ja, more or less, but do not overfill.
- Bake cookies 8 minutes more then allow to cool.
- Whisk together the confectioner's sugar, vanilla and half and half, adjusting the amount of milk so that it has a good drizzling consistency that thinly pours out of a small spoon.
- Drizzle cookies and allow to dry.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 93kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 52mgPotassium: 19mgFiber: 1gSugar: 8gVitamin A: 104IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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