Chocolate Pecan Thumbprints |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Every Christmas for over 30 years, I have rolled, cut, shaped and baked batches cookies for family and friends. These melt-in-your-mouth morsels with a dollop of chocolate in the center are among my favorites.Jim Ries, Milwaukee, Wisconsin Ingredients:
1/2 cup plus 1 tablespoon butter, softened, divided |
1/4 cup packed brown sugar |
1 egg yolk |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 egg white, lightly beaten |
3/4 cup finely chopped pecans |
3/4 cup semisweet chocolate chips |
Directions:
1. In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
3. Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
4. In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.
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