Thumbprint Cookies

Everyone loves a thumbprint cookie!  My mother's recipe calls for putting a dollop of buttercream in the center of a tender little butter cookie, rolled in pecans.  The size of the frosting dollop is dependent upon the baker and her sweet-tooth.


The best thing about thumbprints, is that the kids can help make them, as well as eat them!  Another 'quick and easy' baking project for kids.

Cookie Dough:
1 cup brown sugar
2 cups butter, softened
4 eggs, separated
4 cups flour
3 cups finely chopped pecans

Buttercream Frosting:
powdered sugar
butter, softened
few drops milk
1/4 teaspoon vanilla or almond extract

Cream together sugar, butter and egg yolks.  Add flour.  If dough is too soft to handle, chill for 30 minutes.

Preheat oven to 350 degrees, and line cookie sheets with parchment paper.  Using a rounded teaspoonful of dough, form balls by rolling between the palms of your hands.  Dip each dough-ball into beaten egg-white.  Roll in pecans, and place on cookie sheet.

Make a thumbprint in the center of each dough-ball, being careful not to press too hard.  Bake for 8 minutes.  Remove from oven, and carefully reset the thumbprint if needed.  Bake 8 minutes longer, or until the pecans just begin to toast.  Don't let them cook too long, or the cookie will be dry.

When completely cool, fill centers with buttercream frosting.  I always tint the frosting with food color or the holiday.  These can be frozen, but flash freeze on a cookie sheet first to protect frosting.