These cookies are delicious! Rich buttery flavor with the touch of fruity sweetness from the preserves.
The man’s mother makes a cookie tray for each of her children. These are one of her cookies and my favorite by far! This year she turned 80 and has realized it’s too much work to make so many cookies. She made a 3 ring binder for each of her grandchildren with all of her recipes and a beautiful handwritten not to each of them. What a special gift!!
Last night we made her thumbprint cookies. This was my first shot at making these and while not as pretty as hers (which are always perfectly round), they taste the same! We are bringing them to a family party tonight.
These are ridiculously simple with easy ingredients and dough that is perfect to work with!
2 Cups all purpose flour
1/2 cup firmly packed brown sugar
1 cup butter softened
2 eggs, separated
1/8 tsp. salt
1 tsp. vanilla
finely chopped pecans (or walnuts) to roll cookies in
Any flavor fruit preserves (I used apricot and raspberry)
Preheat the oven to 350F. In a large mixing bowl, combine flour, sugar, butter, egg yolks, salt and vanilla. Beat at low speed scraping the bowl often until smooth (about 2 minutes).
Shape rounded teaspoonfuls of dough into 1-inch balls.
In small bowl whisk the egg whites until foamy (this is clear with many bubbles)
Dip each ball into the whites and then into the finely chopped nuts.
Place about 1 inch apart on greased cookie sheets (or parchment/silpat)
Make a depression in the center of each cookie with the back of the teaspoon.
Bake for 8 minutes, remove carefully and place a small teaspoon of preserves in the center. Return to oven and bake for approximately 7-9 more minutes (or until lightly browned on the edges).
Makes about 36 cookies!