These classic thumbprint cookies are so easy to make. Just roll balls of dough in chopped pecans, bake and fill with jam for a delicious treat.
What You Need
Original recipe yields 36 servings
3/4 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1/4 cup cholesterol-free egg product
1 tsp. vanilla
2 cups flour
2/3 cup finely chopped PLANTERS Pecans
3 Tbsp. raspberry jam, jelly or preserves
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Let's Make It
Beat sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Add egg product and vanilla; beat 1 minute. Add flour; mix well. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough. Place, 2 inches apart, on greased baking sheets. Indent center of each ball with thumb or back of wooden spoon. Bake 10 minutes; remove from oven.
Spoon 1/4 tsp. jam into each cookie indentation. Bake an additional 2 to 5 minutes or until lightly browned. Remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Prepare as directed, substituting 1 egg for the egg product.
Prepare as directed, using your favorite flavor of jam, jelly or preserves.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
3 dozen or 36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.