December 5, 2014
Pecan Thumb Print Cookies
1 cup d,Or Co-op butter
½ cup brown sugar
2 cups enriched all-purpose Co-op flour
2 d’Or Co-op eggs separated
¼ tsp. salt
1 tsp. almond extract
2 cups finely chopped nuts
1 cup pure Co-op jam (I used cherry but any flavour will work)
Preheat oven to 350°F and line cookie sheets with parchment paper.
In a large bowl, beat the butter and brown sugar until fluffy. Add the egg yolks, salt and almond extract and beat until light and creamy. Add the flour one cup at a time until well incorporated.
Beat the egg whites until frothy in a small bowl. Place the nuts in another small bowl.
Shape the cookie dough into 1- inch balls, dip each ball into the egg whites and then roll in the nuts.
Place 1 inch apart on the prepared cookie sheets and make a small indentation using your thumb in the top of each cookie.
Bake for 8 minutes remove from the oven and place a teaspoon of jam into the indentation. Bake another 8 minutes and let them cool.
Using a sharp knife slice each log into cookies that are ⅓ inch thick. Place cookies on prepared cookie sheets leaving a ½ inch space between them.
Bake for 13 to 14 minutes just until edges are slightly brown.
Log cookies are very convenient as they can be frozen for up to a month and you can prepare them fresh as needed.