DOUBLE PECAN THUMBPRINTS
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Provided by Chris Morocco
Categories Bon Appétit Holiday 2018 Christmas Christmas Eve Cookies Bake Pecan Nut Dessert Winter Fall Thanksgiving
Yield Makes about 26
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough.
- Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30-60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
- Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
- Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it's firm enough that you can scoop it and it will hold its shape, 30-45 minutes.
- Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
- Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6-8 minutes longer. Let cool on baking sheets.
- Just before serving, dust cookies with more powdered sugar if desired.
- Do Ahead
- Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won't be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.
PECAN PIE THUMBPRINTS
A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.- Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes., For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops., Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer., Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN THUMBPRINT COOKIES
This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. -Georgia MacDonald, Dover, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN THUMBPRINT COOKIES WITH ICING
Super easy recipe to make. We make these every year for Christmas although they can be made any time of the year.The cookies themselves are a little plain, but the icing makes them oh so delicious.
Provided by Karen C
Categories Drop Cookies
Time 40m
Yield 24-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Combine all ingredients.
- Drop spoonfuls of dough onto greased cookie sheet.
- Place thumb print into each ball to make an indent for icing being sure not to go all the way through dough.
- Bake 300 degrees for 20-25 minutes.
- Let cool.
- Place cookies on wax paper and prepare icing. Icing should be a thick paste. If icing is too thin add more confectioners sugar; if too thick add more water.
- Fill the indents in each cookie with icing. Icing will harden.
- Enjoy!
Nutrition Facts : Calories 165.6, Fat 11.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 79, Carbohydrate 15.7, Fiber 0.7, Sugar 7.2, Protein 1.6
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PECAN THUMBPRINTS RECIPE | BON APPéTIT
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- Preheat oven to 350°. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool; set 1¼ cups pecans aside for making the dough.
- Pulse granulated sugar and remaining ¾ cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30–60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
- Do Ahead: Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won’t be upset about it.
- Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
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