Chocolate Pecan Thumbprints
Photo: Heart Windows Art (CC BY 2.0)
Buttery thumbprint cookies rolled in chopped pecans and filled with melted semisweet chocolate.
Directions
- In a mixing bowl, cream 1/2 cup butter and brown sugar. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
- Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 325 derees for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
- In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies.
- Yield: about 1-1/2 dozen.
- In a mixing bowl, cream 1/2 cup butter and the brown sugar. Beat in the egg yolk and vanilla. Gradually add the flour; mix well. Cover and refrigerate for 2 hours, or until easy to handle.
- Roll the dough into 1-inch balls. Dip in the egg white, then coat with the pecans. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-inch indentation in the center of each ball.
- Bake at 325 degrees for 10 minutes. Press again into the indentations with the spoon handle. Bake 10-15 minutes longer, or until the pecans are golden brown. Remove to wire racks to cool.
- In a microwave-safe bowl, heat the chocolate chips and remaining 1 tablespoon butter until melted; stir until blended and smooth. Spoon into the cooled cookies. Yield: about 1-1/2 dozen.
Goes well with
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