Yummy Pecan Thumbprint Cookies
Yummy Pecan Thumbprint Cookies recipe
Yield
48 servingsPrep
75 minCook
15 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
powdered sugar
sifted |
|
| 1 | cup |
butter
softened |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
powdered sugar
sifted |
|
| 237 | ml |
butter
softened |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
pecans
finely chopped |
|
Directions
Sift the confectioners sugar and measure. Beat it, the butter, salt and vanilla together until fluffy.
Sift the flour onto a square of waxed paper or into a bowl and then measure. Stir the sifted flour and pecans into the confectioners sugar mixture. Mix well.
Chill in the refrigerator at least an hour so dough will shape easily. When you are ready to bake the cookies, start heating the oven to 350℉ (180℃).
Shape the chilled dough into small balls. Place them 3 inches apart on an ungreased baking sheet. Press a small hole in the centre of each ball with your thumb tip.
Bake on the rack in the centre of your oven about 15 minutes, or until lightly browned and set. Remove from oven and spread cookies on rack to cool.
