Ingredients
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14 tablespoons (13⁄4 sticks) Unsalted Butter
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1⁄2 cup Granulated Sugar
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2 teaspoons Vanilla Extract
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1⁄4 teaspoon Salt
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2 extra-large Egg
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1 cup finely ground Pecans
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23⁄4 cups sifted all-purpose Flour
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1⁄3 cup (about) sieved Strawberry
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1⁄2 cup (about) unsifted confectioner’s (10 X) Sugar
Directions
Always a tea table favorite, these thumbprint cookies are as pretty as they are easy to make. You can vary the jams that go into the thumbprint but I prefer a crimson one made from the South’s finest strawberries. Or maybe a darker one made from homegrown blueberries or blackberries. There are enough cookies here to try some of each. And I’ll tell you what I think would also be good—though I haven’t tried it: lemon curd, another Southern favorite. Jars of it are sold at many fancy food shops.
Steps
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1
Done
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Preheat oven to 375°F. Spritz several baking sheets with nonstick cooking spray and set aside. |
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2
Done
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Cream butter, granulated sugar, vanilla, and salt in large electric mixer bowl at high speed 2 to 3 minutes until fluffy. At low speed, beat in egg yolks, then pecans, then flour. Dough should be firm enough to shape. If not, mix in a little additional flour. |
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3
Done
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Pinch off bits of dough and shape into 1-inch balls. Space about 1 inch apart on baking sheets, press thumb deep into center of each ball, and fill depression with 1⁄4 teaspoon jam. |
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4
Done
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Bake cookies on middle oven shelf 12 to 15 minutes until pale tan. Transfer at once to wire racks set over wax paper, and cool to room temperature. |
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5
Done
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Sift confectioner’s sugar over cookies one by one, holding 1⁄2 teaspoon (from a measuring set) over jam centers so they remain bright and clear. |
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6
Done
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To store, layer cookies between sheets of wax paper in airtight canister. Note: If cookies lose their “snowy” look in storage, sift a little more confectioner’s sugar over them before serving, once again shielding the jam centers with a small measuring spoon. |
