|Very Versatile Thumbprint Cookies||
If you make the
coconut version, we call them Coconut Cream Drops and we call the others
Pecan Thumbprint Cookies.
Other flavoring or
These little cookies don’t usually last long
in my house or if I take them somewhere. I prefer a coating of pecans with
a vanilla cream filling, while others enjoy coconut with coconut cream
filling, or others filled with chocolate or jams. Here’s the basic dough
WHAT YOU NEED
The hardest part of making these cookies – separating the egg! Filling ideas follow the cookie instructions. Just remember, jams are added pre-baking and frostings after.
These cookies also freeze well – bake up
an unfilled batch, freeze, and when you’re ready to fill, put the frozen
cookies in a 350 degree oven for 6-8 minutes to crisp them back up (not
necessary, but it adds the fresh-baked touch! You can also double and
triple this recipe very easily.
1. Mix together the butter, brown sugar, egg yolk (reserve the white) and vanilla.
2. Add the dry ingredients.
3. Roll into 1 inch balls, roll into slightly whipped egg white and then in the nuts or coconut - whatever you prefer.
4. Place on cookie sheet at least 1 inch apart and press with your thumb or finger a slight indentation in the middle of the cookie. (If filling with jam, do this here.)
5. Bake at 350 degrees for 8-10 minutes until lightly golden on the bottom
6. Once cool, make the following frosting/filling and pipe into the centers:
¼ cup of softened butter or margarine
Yields 24-28 cookies