Thumbprint Cookies Recipe

How to make it

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• Heat oven to 350 degrees F
• Adjust rack to middle position
• Spray 2 cookie sheets with non-stick spray
• Beat brown sugar and shortening with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla, and salt; beat until well combined. Add flour on low speed until well blended.
• Beat egg whites in a shallow bowl until foamy. Place pecans in a seperate shallow bowl.
• Divide dough into 48 equal portions. Form into balls by rolling between your palms.
• Dip each dough ball into the egg whites, then roll into the pecans and place on the prepared cookie sheet.
• Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• Bake cookies for 10 minutes; remove from oven. It may be necessary to press the indentation again.
• Fill each cookie with a small teaspoon of jam or preserves if desired.
• Return each cookie to oven; bake another 5-7 minutes or until light browned on the bottom.
• Remove from oven.
• If using Hershey kisses press into tops of warm cookies.
• Let cool on baking sheet.