Thumbprint Cookies
- 2 cups unsalted butter
- 1 cup dark brown sugar
- 4 each eggs, separated
- 2 tsp. vanilla
- 1 qt. all-purpose flour
- 1 tsp. salt
- 3 cups pecans, chopped
- 1/2 cup PHILADELPHIA Original Cream Cheese Spread, Soft
- 1/3 cup raspberry preserves
- Mix butter, sugar, egg yolks and vanilla with electric mixer fitted with paddle attachment until well blended.
- Sift flour and salt together; stir into butter mixture.
- Cover and refrigerate until firm.
- Portion dough into 1-1/2-inch balls using #40 scoop.
- Beat egg whites until foamy.
- Dip each ball into egg whites, then roll in nuts.
- Place on parchment paper-lined sheet pans.
- Bake in 350 degrees F standard oven 6 min.
- Remove from oven.
- Immediately press thumb gently into top of each cookie.
- Return to oven.
- Bake 8 min.
- Cool.
- Place cream cheese in pastry bag fitted with a small plain tip.
- Just before serving, fill indentation with 1/2 tsp.
- cream cheese and 1/4 tsp.
- preserves.
unsalted butter, brown sugar, eggs, vanilla, allpurpose flour, salt, pecans, philadelphia original cream cheese, raspberry preserves
Taken from www.kraftrecipes.com/recipes/thumbprint-cookies-164918.aspx (may not work)