Virginia sauer's thumbprint cookies

1 Servings

Ingredients

Quantity Ingredient
2 cups Sifted all-purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt
1½ Sticks; (12 tablespoons) unsalted butter
⅔ cup Light brown sugar; firmly packed
⅓ cup Light corn syrup; (e. g., Karo)
2 larges Eggs; (1 whole, and 1 separated)
½ teaspoon Pure vanilla extract
3 tablespoons Whole milk or cream
1 Egg white
2 tablespoons Water
1½ cup (6 ounces) finely chopped pecans
Strawberry or raspberry jam

Directions

This was originally posted by Virginia Sauer and is wonderful.

(The red filling makes these look pretty and appropriate at Christmas time.

Kids love to make them.)

~- Sift together flour, baking powder, and salt. Set aside.

~- Cream butter with sugar until soft and fluffy.

~- Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend thoroughly.

~- Add reserved sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Continue mixing until smooth.

~- Cover bowl with clear plastic wrap and refrigerate for about two hours.

~- Preheat oven to 375 degrees F.

~- Pour extra egg white and water into shallow bowl. Beat together with wire whisk or fork until smooth and syrupy.

~- Pour nuts into another shallow bowl.

~- Roll dough into approximately 72 1-inch balls.

~- Dip each ball into egg white mixture, then roll in chopped nuts. Place 1½ inches apart on ungreased cookie sheets.

~- Bake 5 minutes.

~- Remove from oven. Using your thumb (or a thimble, for Thimble Cookies), make a depression in the center of each cookie. Fill with jam.

~- Bake 10 minutes longer.

~- Cool on wire racks.

Posted to EAT-L Digest by Mary Hathaway <paraducks1@...> on Mar 9, 1998

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