Fruit-Filled Thumbprint Cookies
- Yield: 6 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 71
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 6
- Sodium
- 23
- Total: 42 min
- Prep: 30 min
- Cook: 12 min
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
Directions
- HEAT oven to 350 degrees F. Line cookie sheets with parchment paper, if desired.
- COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
- 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.
- 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.
- * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.