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Classic Thumbprint Cookies*




Source of Recipe


Crisco


Recipe Introduction


5-Star Rating!!!


List of Ingredients




Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Butter Shortening Stick, cut into slices or 1 cup Crisco® Butter Shortening
3 large eggs, separated
2 tablespoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves or any Smucker's® Preserves, Jam or Jelly


Recipe



Heat oven to 350°F. Adjust rack to middle position. Coat two
cookie sheets lightly with no-stick cooking spray.
Beat brown sugar and shortening in medium bowl with an electric mixer
at medium speed for 2 minutes or until fluffy. Scrape down sides of
bowl. Add egg yolks, water, vanilla and salt. Beat until well
combined. Add flour on low speed until well blended.
Beat egg whites in a shallow bowl until foamy. Place pecans in a
separate shallow bowl. Measure about 2 teaspoons dough for each
cookie. Form into balls by rolling between your palms. Dip each
dough ball into egg whites, then roll into pecans. Place on prepared
cookie sheet. Using the back of a teaspoon or your thumb, make a
rounded indentation in the top of each cookie.
Bake 10 minutes. Remove from oven. It may be necessary to create the
indentation once again with a spoon. Place about 1 teaspoon
preserves into the indentation of each cookie. Bake an additional 5
to 7 minutes or until lightly browned. Remove from oven. Cool on
baking sheet for several minutes. Remove to wire rack to cool
completely.
Yield: 4 dozen cookies.