Double Pecan Thumbprints Recipes

DOUBLE PECAN THUMBPRINTS

Steps:

• Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough.
• Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30-60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
• Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
• Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it's firm enough that you can scoop it and it will hold its shape, 30-45 minutes.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
• Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6-8 minutes longer. Let cool on baking sheets.
• Just before serving, dust cookies with more powdered sugar if desired.
• Do Ahead
• Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won't be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.

PECAN THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.

BUTTER PECAN THUMBPRINTS

Steps:

• Heat oven to 325°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1 1/2 cups flour, the baking soda and salt. Stir in 1 1/2 cups pecans.
• In small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.
• Shape dough into 1 1/2-inch balls. Place 2 inches apart on cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with about 1 teaspoon of filling.
• Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

CHOCOLATE PECAN THUMBPRINTS

Steps:

• In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. , Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool., In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies.