- May 26, 2009 at 9:22 pm #273703
Chocolate Pecan Thumbprints
1/2 cup Butter, softened
1/4 cup packed Brown Sugar
1 Egg Yolk
1 teaspoon Vanilla Extract
1 cup Flour
1 Egg White, beaten
3/4 cup finely chopped Pecans
1 Tablespoon Butter, softened
3/4 cup Semi-Sweet Chocolate Chips
In a mixing bowl, cream butter and sugar. 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 inch balls. Dip in egg white, then coat with pecans.
Place 2 inches apart on greased baking sheets Using the end of a wooden spoon handle or a small wooden dowel, make an 1/2 inch indentation in the center of each ball. Bake at 325 degrees F for 10 minutes. Press again into the indentations with the spoon handle or dowel.
Bake 10 to 15 minutes more or until pecans are golden brown. Remove from pan and cool on wire racks.
Melt the chocolate chips and 1 Tablespoon of butter. (You can do this in the microwave or in a pan on top the stove, however you choose.) Stir until blended and smooth. Spoon into the indentations of the cookies.
Enjoy! Thanks; Virginia
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