Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Nutty Thumbprints




Source of Recipe


Internet


List of Ingredients




Makes about 3 1/2 dozen

Make-Ahead: The cookies can be made up to 5 days ahead, stored in an airtight container at room temperature.

These thumbprints aren't filled with jam, but a sweet pecan nut "butter."

Cookie Dough
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract

Filling
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
3 tablespoons sour cream
3/4 teaspoon ground cinnamon



Recipe



Position racks in the center and top third of the oven and preheat to 350°F.

To make the dough, sift the flour, baking soda, or salt together. Beat the butter and sugar in a large bowl with a hand-held mixer on high speed until the mixture is light in color and texture, about 3 minutes. Beat in the egg, then the vanilla.

Roll the dough into 1 inch balls and place about 1 inch apart on ungreased baking sheets. Using your fingertip or the round end of a wooden spoon handle, make an 1/4- to 1/2-inch wide indentation in the center of each cookie.

To make the filling, mix the pecans, brown sugar, sour cream, and cinnamon. Place in sandwich-sized plastic bag and close. Snip off one corner of the bag to make a 1/2-inch wide opening. (Or transfer the filling to a pastry bag fitted with a 1/2-inch wide plain pastry tip.) Squeeze the filling into the indentations.

Bake until the cookies are light golden brown, 12 to 15 minutes. Do not overbake. Cool on the sheets for 3 minutes, then transfer to wire cooling racks to cool completely. (The cookies can be made up to 3 days, stored in an airtight container at room temperature.)