Fruit-Filled Thumbprint Cookies
This recipe comes to us Courtesy of Smucker's® Orchard's Finest® Preserves.
Ingredients
- 1 (17.5 oz.) pkg. Pillsbury® Sugar Cookie Mix
- 2 tbsps. Pillsbury BEST® All Purpose Flour
- 1/2 cup butter, softened*
- 1 large egg
- 1 tsp. vanilla extract
- 2 egg whites, beaten until foamy
- 1 1/2 cups finely chopped pecans
- 3/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, or any flavor Orchard's Finest® Preserves
Preparation
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HEAT oven to 350°F. Line cookie sheets with parchment paper, if desired. |
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COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed. |
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USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie. |
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BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely. |
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* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds. |
