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Thumbprint Cookies Recipe
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To make Thumbprint Cookies you will need
Ingredients
| 2 | cups | Sifted all-purpose flour | | 1 1/2 | teaspoons | Baking powder | | 1/2 | teaspoons | Salt | | 1 1/2 | | Sticks; (12 tablespoons) unsalted butter | | 2/3 | cups | Light brown sugar; firmly packed | | 1/3 | cups | Light corn syrup; (e. g., Karo) | | 2 | large | Eggs; (1 whole, and 1 separated) | | 1/2 | teaspoons | Pure vanilla extract | | 3 | tablespoons | Whole milk or cream | | 1 | | Egg white | | 2 | tablespoons | Water | | 1 1/2 | cups | (6 ounces) finely chopped pecans | | | Strawberry or raspberry jam |
Instructions
(The red filling makes these look pretty and appropriate at Christmas time.
Kids love to make them.)
~- Sift together flour, baking powder, and salt. Set aside.
~- Cream butter with sugar until soft and fluffy.
~- Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend
thoroughly.
~- Add reserved sifted dry ingredients alternately with milk, beginning and
ending with dry ingredients. Continue mixing until smooth.
~- Cover bowl with clear plastic wrap and refrigerate for about two hours.
~- Preheat oven to 375 degrees F.
~- Pour extra egg white and water into shallow bowl. Beat together with
wire whisk or fork until smooth and syrupy.
~- Pour nuts into another shallow bowl.
~- Roll dough into approximately 72 1-inch balls.
~- Dip each ball into egg white mixture, then roll in chopped nuts. Place 1
1/2 inches apart on ungreased cookie sheets.
~- Bake 5 minutes.
~- Remove from oven. Using your thumb (or a thimble, for Thimble Cookies),
make a depression in the center of each cookie. Fill with jam.
~- Bake 10 minutes longer.
~- Cool on wire racks.
Enjoy your Thumbprint Cookies
How much is in a cup?
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Tue 19 Aug 2008
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