Wednesday, December 8, 2010

Thumbprint cookies ~ a little makeover

I make thumbprint cookies for Christmas every year. Here is the original recipe that I use if you are interested. I do love this recipe, but I wanted to mix it up a bit, so I decide to give it a makeover. Instead of using walnuts I used pecans. Typically I fill these cookies with seedless raspberry jam...yum! Instead I filled them with nutellla. If you haven't tried nutella please do!! It is a chocolate hazelnut spread and it is delicious! The kids love to spread it on artisan bread for a snack. I know you can find it at Super Target. If your kids don't like nuts like mine make a few without.

Our weekend plans are in limbo depending on the blizzard we might get...yuck! We did finally break down and get a snow blower, so at least we are prepared. There might be a neighborhood sledding party tonight. Baking and Big Bowl with the Buckmans tomorrow, church and brunch and probably a game on Sunday. How about you guys, what's on your list this weekend?

Thumbprint cookies with Pecans and Nutella

2 sticks of unsalted butter softened

1 cup firmly packed brown sugar

2 egg yolks

1 tsp. vanilla

2 1/2 cups unbleached all-purpose flour

1/2 tsp. salt

2 egg whites, lightly beaten

2 cups finely chopped pecans

Nutella (if the nutella is stiff, place in the microwave to soften for 10-15 seconds)

Heat oven to 350. Beat the butter, sugar, and egg yolks until light and fluffy. Stir in flour and salt until well mixed. Shape into 1-inch balls. Dip in egg white, roll in the pecans. Place 1-inch apart on an ungreased cookie sheets. Make an indentation with the back of a wooden spoon in the center of each cookie.
Bake 10-12 minutes until set. You may need to indent the cookies gently. Remove from the cookie sheets and cool on wire racks. Fill each cookie with nutella.


Amanda said...

Oh those look absolutely delicious! I will have to give it a whirl.

Young Adventures... said...

They are very yummy! I hope you like them.

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