Thumbprint Cookies II So Tasty

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Thumbprint Cookies II

"Small, delicious cookies with a small indentation packed with jam or preserves. Use your preferred nuts to coat the cookies."

Ingredients :

half cup butter, room temperature
1/four cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-motive flour
1/4 teaspoon salt
three/4 cup finely chopped pecans
1/three cup apricot preserves

Instructions :

Prep : 30M	Cook : 12M	Ready in : 43M

Preheat oven to 300 ranges F (150 levels C). Grease 2 baking sheets or line them with parchment paper.
Separate the egg, booking the egg white. Mix the butter and brown sugar; beat inside the egg yolk. Stir inside the vanilla. Mix inside the flour and salt, stirring till properly combined.
Lightly beat the egg white.
Shape the dough into balls. Roll in overwhelmed egg white, then nuts. Place the cookies at the baking sheets about 2 inches aside. Bake inside the preheated oven for 5 minutes.
Remove cookies from oven. With thumb, dent every cookie. Put jelly or preserves in every thumbprint. Bake for some other eight mins.

Notes :

I like to use seedless raspberry jam, as well as apricot preserves.
Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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