Holiday Thumbprint Cookies
A short bread cookie we must have at Christmas
Recipe type: Cookie, Dessert
  • ¼ cup shortening
  • ¼ cup butter, room temperature
  • ¼ cup brown sugar
  • 1 egg, separated
  • ½ teaspoon vanilla
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup pecans, finely chopped
  • Icing:
  • ½ tablespoon butter, melted
  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  1. Preheat oven to 350 degrees.
  2. Cream shortening, butter, brown sugar, egg yolk and vanilla. Add flour and salt. Combine well.
  3. Roll dough into balls. Using a small ice cream dipper will aid in uniformity.
  4. Beat egg white slightly with fork. Dip balls in egg white, then roll in chopped pecans.
  5. Place balls on ungreased baking sheet, (I use a silicone baking mat) about 1 inch apart.
  6. Place in oven 1 minute. Remove and use your finger to quickly press indentation into the center of each cookie. Place back in the oven for another 10-12 minutes or until the pecans are toasty. Remove from oven and immediately use your finger to repress the indentation into the middle of the cookies.
  7. Make the icing while cookies bake. Add color using process described above. Or leave the icing uncolored. Or stir in food coloring to make uniform color. It's your preference. Many people do jelly--but not at my house.
Recipe by Salad in a Jar at