Red Currant Thumbprint Cookies

Name: Red Currant Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Yield: 42 porsi
Cuisine: Indonesian
Ingredients: 1 cup (2 sticks) butter, (softened); ¾ cup granulated white sugar; 2 large eggs, (separated); 1 teaspoon almond extract; 2 cups all purpose flour; ¼ teaspoon salt; 1¼ teaspoons ground cinnamon; 1¼ cups finely chopped pecans; ½ to ⅔ cup red currant jelly

These pecan edged cookies are filled with red currant jelly.

⏱️ 105 min 🔪 Prep: 30 min 🔥 Cook: 15 min 📊 Hard 👁️ 3 views

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Foto: RecipeGirl

Ingredients

42 servings

1 cup (2 sticks) butter, (softened)
¾ cup granulated white sugar
2 large eggs, (separated)
1 teaspoon almond extract
2 cups all purpose flour
¼ teaspoon salt
1¼ teaspoons ground cinnamon
1¼ cups finely chopped pecans
½ to ⅔ cup red currant jelly

Steps

In a large bowl, use an electric mixer to combine the butter and sugar, beating well. Add the egg yolks and almond extract, beating until blended.
In a separate bowl, whisk together the flour, salt and cinnamon. Add the flour mixture to the butter mixture, blending at low speed. Cover and chill the dough for 1 hour.
Preheat the oven to 350°F.
Shape the dough into 1-inch balls. Lightly beat the egg whites with a fork. Dip each ball in egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press your thumb in each cookie to make an indentation.
Bake for 15 minutes. Cool 1 minute on baking sheets; remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm, fill center of each cookie with jelly.