Butter Pecan Thumbprints

Butter Pecan Thumbprints

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

Prep Time

1:10

Hr:Mins

Total Time

1:40

Hr:Mins

Makes

3

dozen

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
  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.
Makes 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Contestant Quote
"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
Tip
Use a thimble or the end of a wooden spoon to make uniform indentations in cookie dough.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 150
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 20mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 1g,
    • Sugars 11g),
  • Protein 1g;
Percent Daily Value*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.