Pecan Thumb Print Cookies

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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 enriched all-purpose Co-op flour

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.

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