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Thumbprint Cookies Recipe
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Ingredients
- 1 cup vegetable shortening such as Crisco
- 1 3- ounce package cream cheese room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups ½all-purpose flour
- teaspoon ¼baking soda
- teaspoon ½salt
- 1 cups ¼finely chopped pecans
- Icing from Jennifer’s Iced Sugar Cookies
Ingredients
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Instructions
- In the bowl of an electric mixer, cream the shortening, cream cheese, and sugar until smooth. Add the egg and almond extract. Sift together the flour, baking soda, and salt, and stir into the shortening mixture. When thoroughly mixed, chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Shape the dough into 1½-inch balls, roll the balls in the chopped pecans, and place on an ungreased cookie sheet. Bake for 12 to 15 minutes, or until lightly browned. Remove the baked cookies from the oven while still warm, and use your finger or a wooden spoon handle to make a “thumbprint” in the center of each cookie. Fill the indentation with the icing. Transfer the cookies to wire racks for cooling.
Recipe Notes
Fill these cookies with your favorite jelly or jam for a different flavor.
Ask your children to make the actual “thumbprints” in the cookies.