If you make the coconut version, we call them Coconut Cream Drops and we call the others Pecan Thumbprint Cookies.
 

Other flavoring or filling ideas:

Raspberry jam with sliced almonds

Lemon curd or pineapple preserves with coconut

Rum-flavored filling with walnuts and a sprinkle of nutmeg (Eggnog Thumbprints)

Or use your favorite liqueurs in place of the extracts: Chambord (with a pinch of red food coloring) and sliced almonds and a melted dark chocolate swirl on top of the filling; or Bailey's Irish Cream with hazelnuts - the possibilities are limitless!
 

WHAT YOU NEED
½ cup of softened butter
¼ cup of brown sugar
1 egg separated
1 tsp. vanilla extract
1 cup flour
½ tsp. salt
1 cup of chopped nuts or flaked coconut

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.

Here’s what you do:

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
    2 cups of powdered sugar
    1-2 tablespoons of milk (as needed)
    and 1 tbs. of coconut extract (if your doing coconut)
    or 2 tsp. of vanilla for nuts
 

Yields 24-28 cookies

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