FRUIT-FILLED THUMBPRINT COOKIES

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Fruit-Filled Thumbprint Cookies image

Make and share this Fruit-Filled Thumbprint Cookies recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 42m

Yield 6 dozen

Number Of Ingredients 8

1 (17 1/2 ounce) package Pillsbury® Sugar Cookie Mix
2 tablespoons Pillsbury BEST® All Purpose Flour
1/2 cup butter, softened*
1 large egg
1 teaspoon vanilla extract
2 egg whites, beaten until foamy
1 1/2 cups finely chopped pecans
3/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves (or any flavor Orchard's Finest Preserves)

Steps:

  • HEAT oven to 350°F Line cookie sheets with parchment paper, if desired.
  • COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
  • USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
  • BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
  • * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Nutrition Facts : Calories 464.2, Fat 35.8, SaturatedFat 11.7, Cholesterol 71.7, Sodium 178.1, Carbohydrate 33.5, Fiber 3.1, Sugar 20.7, Protein 5.3

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