Cookies: Pecan Thumbprint Jammers
Source of Recipe
By Aeron Outcalt
List of Ingredients
For the cookie:
• 2/3 cup cold butter
• 1 1/2 cup flour
• 1/2 cup plus 3 tablespoons sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 2 slightly beaten egg whites
• 1 cup pecans, finely chopped
• 1/2 cup of jam (any variety)
For the icing:
• 1 cup powdered sugar
• 1 to 2 Tablespoons water
• a couple of drops of lemon extract Recipe
Cookie Dough Directions:
1. In a food processor, combine cold butter, flour, 1/2 cup sugar, egg yolks and vanilla until it is thoroughly combined and resembles coarse meal. Transfer mixture into a bowl, cover with plastic wrap and put it in the fridge. Chill for 1/2 hour.
2. In a small bowl, combine chopped nuts and 3 tablespoons sugar.
3. Shape chilled dough into 1 inch balls (Tip: Make all the balls at once).
4. Dip balls in egg whites then nut mixture. Place 1 inch apart on non-stick baking sheet. Press center of balls with thumb. Spoon 1 teaspoon of jam into indentation. Do not overfill indentation.
5. Bake at 375°F for 10-12 minutes.
6. Allow to cool for a couple of minutes before transferring to a cooking rack.
Warning: Jam is very hot at this point. Allow to cool for 1/2 hour.
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Icing Directions:
1. Combine powdered sugar, water and lemon extract.
2. Stir until it resembles heavy cream.
3. If it is too thick add water one drop at a time. If it is too thin, add more powdered sugar a teaspoon at a time.
4. Ice cooled cookies by drizzling icing from tines of a fork or put icing in a ziplock bag and snip a tiny bit off the corner of the bag and drizzle onto cookies.
Variations: Any kind of nut can be used in this recipe. The nuts can also be omitted altogether, as well. Just sugar to coat the balls.
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