BUTTER PECAN THUMBPRINTS

Butter Pecan Thumbprints image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Mary Shivers from Ada, OK

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 36

Number Of Ingredients 12

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Ingredients

1 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 egg, beaten
2 teaspoons vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon kosher (coarse) salt
1 1/2 cups finely chopped pecans
1/3 cup packed light brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1 cup finely chopped pecans
2 tablespoons unsalted butter, softened

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.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 11 g, TransFat 0 g