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Christmas: Angel Thumbprints

Source of Recipe


Leslie Mackie






List of Ingredients



• 4 cups all-purpose flour
  
• 1/4 tsp salt
  
• 1-1/2 cups butter or margarine
  
• 1 cup sugar
  
• 3 large eggs
  
• 1-1/2 tsp vanilla extract
  
• 1-1/2 tsp almond extract
  
• 3 cups toasted chopped pecans
  
• 2/3 cup apricot or raspberry preserves
  






Instructions



1. Combine flour and salt in a bowl.
   
   
2. Beat butter and sugar in a large mixer bowl until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and almond extracts. At low speed, gradually beat in flour mixture just until blended. Cover dough and refrigerate for one hour.
   
   
3. Heat oven to 350 degrees (F). Spread pecans on a large plate. Shape dough into 1-inch balls and roll in pecans. Place balls 2 inches apart on ungreased cookie sheets. Press a 3/4-inch-wide indentation in the center of each ball with thumb.
   
   
4. Bake 12 minutes. Press again with the back of a 1/4-teaspoon measuring spoon, and fill each indentation with 1/4 teaspoon of the preserves. Bake 5 minutes more, until edges are golden. Transfer cookies to wire racks and cool completely.
   
   Makes 6-1/2 dozen cookies.
   
   






Final Comments


These cookies are the most popular Christmas cookie at the Macrina Bakery & Cafe in Seattle, Washington, and are only available during the holidays. Head baker & owner Leslie Mackie got the recipe from her Norwegian great-grandmother.