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Thumbprint Cookies
2 c Sifted all-purpose flour

1 1/2 ts Baking powder

1/2 ts Salt

1 1/2 Sticks; (12 tablespoons) unsalted butter

2/3 c Light brown sugar; firmly packed

1/3 c Light corn syrup; (e. g., Karo)

2 lg Eggs; (1 whole, and 1 separated)

1/2 ts Pure vanilla extract

3 tb Whole milk or cream

1 Egg white

2 tb Water

1 1/2 c (6 ounces) finely chopped pecans

Strawberry or raspberry jam
  • Omschrijving recept: Koekjes
  • Bron: Virginia Sauer

Bereiding

This was originally posted by Virginia Sauer and is wonderful.



(The red filling makes these look pretty and appropriate at Christmas time. Kids love to make them.)



~- Sift together flour, baking powder, and salt. Set aside.

~- Cream butter with sugar until soft and fluffy.

~- Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend

thoroughly.

~- Add reserved sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Continue mixing until smooth.

~- Cover bowl with clear plastic wrap and refrigerate for about two hours.

~- Preheat oven to 375 degrees F.

~- Pour extra egg white and water into shallow bowl. Beat together with wire whisk or fork until smooth and syrupy.

~- Pour nuts into another shallow bowl.

~- Roll dough into approximately 72 1-inch balls.

~- Dip each ball into egg white mixture, then roll in chopped nuts. Place 1 1/2 inches apart on ungreased cookie sheets.

~- Bake 5 minutes.

~- Remove from oven. Using your thumb (or a thimble, for Thimble Cookies), make a depression in the center of each cookie. Fill with jam.

~- Bake 10 minutes longer.

~- Cool on wire racks.