Thumbprint Christmas Cookies

This recipe is another of my mom’s, once again from the Holiday Coffee (see the Italian Cream Wafers).  Thumbprints are a delicious buttery and nutty cookie with a buttercream filling.

Thumbprints

2 c flour, use dipping method to measure

1 c unsalted butter

1/2 c brown sugar

2 egg yolks, save the whites for later in this recipe

1/2 t salt

2 c pecans, finely chopped

Cream together the butter and brown sugar.  When well combined, add the egg yolks and continue mixing until completely incorporated.  Add the flour and salt.  Stir until just combined.  You don’t any flour visible but don’t over mix.

Portion out the dough (I use the small scoop from Pampered Chef) about the size of a small walnut.  Dip in the egg whites and roll in the chopped pecans.  Place on an ungreased baking sheet, about 1 inch apart, and chill for 30 minutes.

Bake at 350 degrees F for 10 – 12 minutes or until a slight golden brown.  Remove from the oven and immediately make an indentation in the top of each cookie with the handle end of a wooden spoon.

The cookies are very delicate at this point so allow to cool completely before removing from the baking sheet.

Fill with either a chocolate ganache or the buttercream filling recipe shown with the Italian Cream Wafers on this site.