Jam Thumbprints


Photo: flickr user mmmarilyn

Tags:

Fruit
canning
jam

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

Related Cooking Videos

Add comment

Print This RecipePrint This Recipe

Ingredients

2/3 cup butter or margarine softened
1/2 cup sugar
2 lrg eggs separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup finely chopped pecans
cup strawberry preserves

Preparation

1
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, vanilla, and salt, beating well. Gradually add flour, beating until blended. Shape dough into 3/4-inch balls.
2
Beat egg whites with a fork. Dip balls into egg white; roll in pecans. Place 1 inch apart on lightly greased baking sheets. Gently press thumb into center of each cookie to make indentation.
3
Bake at 350 degrees for 15 to 17 minutes. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely. Spoon about 1/2 teaspoon preserves into each indentation.
4
This recipe yields 3 dozen.
5
Yield: 3 dozen

Tools

Related Recipes