Recently at Ikea, I had the best thumbprint cookies EVER. It made me want to rush home and make them, especially because I ate the whole pack I actually BOUGHT in the car. Here’s a recipe for thumbprint cookies I think you’ll enjoy.
For this recipe you’ll need:
½ cup light brown sugar, firmly packed
½ cup margarine or butter, at room temperature
½ cup shortening
2 large eggs, separated
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1-¼ cups finely chopped pecans
Strawberry, raspberry, or orange preserves
To make this recipe:
In a large bowl, cream together the brown sugar, margarine or butter, and shortening. Beat in egg yolks and vanilla extract. Next, stir in the flour, baking soda, and salt. Mix until combined.
Using your hands, shape the dough into 1-inch balls. Beat the egg whites slightly and dip the dough balls into the egg whites. Next, roll the balls in finely chopped pecans. Place the cookies about one inch apart on a a baking sheet lined with silpat or buttered very well. Press your thumb deeply in the center of each cookie. Bake in a preheated 325-350 degree oven for about 10 minutes, or until light brown. Immediately remove the cookies from the cookie sheet and cool thoroughly.
When the cookies are cooled, fill the thumbprints with jam or preserves.
Makes 5 to 6 dozen thumbprint cookies.