1 cup butter, softened 3/4 cup sugar 2 large eggs, separated 1 tsp almond extract 2 cups all-purpose flour 1/4 tsp salt 1 1/4 cups finally chopped pecans 1/2 cup red currant or other flavored jelly, stirred
Beat butter at medium speed with an electric mixer 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. Cover and chill dough 1 hour.
Shape dough into 1 inch balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. Press thumb in each cookie to make an indentation.
Bake at 350 for 15 minutes. cool 1 minute on cookie sheets; remove to wire racks to cool completely. Press centers again with thumb while still warm; fill center of each cookie with jelly.
Thumbprint Cookies
3/4 cup sugar
2 large eggs, separated
1 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
1 1/4 cups finally chopped pecans
1/2 cup red currant or other flavored jelly, stirred
Beat butter at medium speed with an electric mixer 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. Cover and chill dough 1 hour.
Shape dough into 1 inch balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. Press thumb in each cookie to make an indentation.
Bake at 350 for 15 minutes. cool 1 minute on cookie sheets; remove to wire racks to cool completely. Press centers again with thumb while still warm; fill center of each cookie with jelly.
Makes 3 1/2 dozen