Apricot-Pecan Thumbprint Cookies

• 2 packages yellow cake mix (regular size)
• 1/2 cup all-purpose flour
• 1 cup canola oil
• 6 large eggs, divided use
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 tablespoons water
• 4 cups finely chopped pecans, divided
• 2/3 cup apricot preserves
• 2 cups confectioners' sugar
• 3 to 5 tablespoons water

1. Preheat oven to 350u0b0. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended.
2. In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased
3. .
4. Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
5. In a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over cookies. Let stand until set.

yellow cake, allpurpose, canola oil, eggs, ground cinnamon, ground ginger, water, pecans, apricot preserves, sugar, water

Taken from www.tasteofhome.com/recipes/apricot-pecan-thumbprint-cookies/ (may not work)