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.
xoxo
Rachel