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Butter Pecan Thumbprints

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Mary Shivers from Ada, OK

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( 2 Ratings)

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Prep Time 1 hr 10 min
Total Time 1 hr 40 min
Servings 36

Ingredients

1: cup packed light brown sugar

1/2: cup unsalted butter, softened

1: egg, beaten

2: teaspoons vanilla

1 1/2: cups Gold Medal® all-purpose flour

1/4: teaspoon baking soda

1/8: teaspoon kosher (coarse) salt

1 1/2: cups finely chopped pecans

Filling

1/3: cup packed light brown sugar

2: tablespoons Gold Medal® all-purpose flour

1: cup finely chopped pecans

2: tablespoons unsalted butter, softened

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Directions

1 Heat oven to 325°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
2 In large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1 1/2 cups flour, the baking soda and salt. Stir in 1 1/2 cups pecans.
3 In small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.
4 Shape dough into 1 1/2-inch balls. Place 2 inches apart on cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with about 1 teaspoon of filling.
5 Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

EXPERT TIPS

Expert Tips

"Each year, these unique thumbprints really inspire me to get in the spirit of the holiday season. I usually serve them from October through Thanksgiving and consider them a tasty prelude to the variety of nut-filled candies I make throughout December." Mary Shivers

Use a thimble or the end of a wooden spoon to make uniform indentations in cookie dough.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 150
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 20mg; 20%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 1g 1% Sugars 11g 11% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 9/11/2012 12:15:32 PM REPORT ABUSE baking12 said:

Rating:

This cookie was great and sweet! I didn't have pecans, so I used walnuts instead with great results. They did spread some, but it was still worth the work. No problems with putting the filling in or baking. I will definitely be adding this to my Christmas cookie platters this year!

This reply was: Helpful Inspiring

Posted 3/22/2011 9:31:55 AM REPORT ABUSE cookiepro said:

Rating:

This tasted amazing! Perfect for the pecan and nut lover. They tasted heavenly, the butter and pecan go very nicely together. The only bad thing was they didnt look to pretty. Nothing like thi picture. The cookie part spread way too much. And I would suggest leaving out the nuts in the cookie. It was very hard to poke your thumb through. Bake in the middle rack to avoid preading of the dough.

This reply was: Helpful Inspiring