Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.
Combine flour and salt; add to butter mixture, beating at low speed until blended. Shape dough in 1 inch balls. Lightly beat egg whites. Dip each ball in egg white then roll in pecans. Place 2 inches apart on ungreased cookie sheet. Press thumb in each cookie to made an indentation.
Bake at 350 for 15 minutes. Cool 1 minute on baking sheet; then remove to wire racks. Cool completely.
Press centers again with thumb while cookies are warm; fill center of each cookie with jelly.
Originally Submitted
12/7/2010
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