Ingredients for Mom's Thumbprint Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 2 large eggs
- 3 cups all-purpose flour
- Pecans
- Vanilla Extract
- Currant Jelly
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How to Make Mom's Thumbprint Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to make an indentation in the center of each cookie. Fill each indentation with about 1 teaspoon of jam.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
17g
Carbs
2g
