Spice 'N' Nut Thumbprints
Yield
2 dozenPrep
20 minCook
18 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
pecans
finely ground |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | cup |
fruit jam
such as strawberry, raspberry, or peach |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
finely ground |
|
| 5 | ml |
cinnamon
|
|
| 59 | ml |
fruit jam
such as strawberry, raspberry, or peach |
*
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter and sugar in large mixer bowl until light and fluffy.
Beat in egg and vanilla.
Add ½ of flour; mix well.
Add remaining flour, nuts and cinnamon; mix well.
Shape dough into 1inch balls.
Place 1inch apart on unbuttered cookie sheets.
Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention with about ¼ teaspoon jam.
Bake 18 minutes or until lightly browned around edges.
Transfer to wire racks; cool completely.
