Many Jam Thumbprints

If you use different-color jams, these look really festive and perfect for the holidays.

Ingredients:

1 1⁄2 cups all-purpose flour
3⁄4 cup ground pecans
1 teaspoon baking powder
1⁄8 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened
3⁄4 cup granulated sugar
1 egg
1 teaspoon vanilla
11⁄2 cups finely chopped pecans
1⁄2 cup fruit jam (such as raspberry, strawberry, apricot, orange marmalade, or a variety)

Instructions:

Preheat oven to 375°F. Grease 2 large baking sheets; set aside.

In a large bowl, whisk together the flour, ground pecans, baking powder, and salt; set aside. In the bowl of an electric mixer, cream together the butter and sugar until fluffy. Beat in the egg and vanilla. Slowly add the fl our mixture; mix until fully combined.

Roll the dough into 1-inch balls. Roll balls in the chopped pecans. Place the balls 2 inches apart on the prepared baking sheets. Using your finger, make a deep (not wide) indentation in the cookie and fi ll each depression with jam. Bake for 12 to 14 minutes or until light golden brown. Transfer cookies to a wire rack to cool.

Servings: about 42 cookies
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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