Thumbprint Cookies II

Vegetarian
Thumbprint Cookies II
43 min.
24
96kcal

Suggestions

Indulge in the delightful charm of these Thumbprint Cookies II, a scrumptious vegetarian dessert that promises to enchant your taste buds. With a preparation time of just 43 minutes, these cookies are perfect for last-minute gatherings or when those sweet cravings strike. Each serving contains only 96 calories, making them a guilt-free pleasure. The recipe yields 24 delectable cookies, ensuring there's enough to go around.

What sets these thumbprint cookies apart is their delectable blend of ingredients. Start with a base of butter and brown sugar, a classic pairing that ensures a rich, comforting flavor. The addition of vanilla extract adds a hint of sophistication, while the apricot preserves offer a sweet, fruity contrast that's simply irresistible. The dough is generously mixed with all-purpose flour and finely chopped pecans, adding a delightful crunch and a satisfying nutty taste. A touch of salt ties all the flavors together, ensuring every bite is a symphony of sensations.

The cooking process is as enjoyable as the eating. You'll get to separate an egg, mix, roll, and bake, all the while watching these cookies transform from dough to a golden-brown perfection. The unique thumbprint not only gives them their signature shape but also serves as a reservoir for the apricot preserves, adding a burst of flavor with each bite. Whether you're a seasoned baker or a curious novice, these Thumbprint Cookies II are a rewarding challenge that will leave your kitchen filled with the aroma of happiness.

Ingredients

  • 0.3 cup apricot preserves 
  • 0.3 cup brown sugar packed
  • 0.5 cup butter room temperature
  •  eggs 
  • cup flour all-purpose
  • 0.8 cup pecans finely chopped
  • 0.3 teaspoon salt 
  • 0.5 teaspoon vanilla extract 

Equipment

  • baking sheet
  • baking paper
  • oven

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
  2. Separate the egg, reserving the egg white.
  3. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla.
  4. Mix in the flour and salt, stirring until well blended.
  5. Lightly beat the egg white.
  6. Shape the dough into balls.
  7. Roll in beaten egg white, then nuts.
  8. Place the cookies on the baking sheets about 2 inches apart.
  9. Bake in the preheated oven for 5 minutes.
  10. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint.
  11. Bake for another 8 minutes.

Nutrition Facts

Calories96kcal
Protein4.65%
Fat59.5%
Carbs35.85%

Properties

Glycemic Index
5.63
Glycemic Load
2.89
Inflammation Score
-1
Nutrition Score
1.9604347834121%

Flavonoids

Cyanidin
0.37mg
Delphinidin
0.25mg
Catechin
0.26mg
Epigallocatechin
0.19mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.08mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:95.93kcal
4.8%
Fat:6.52g
10.03%
Saturated Fat:2.71g
16.92%
Carbohydrates:8.84g
2.95%
Net Carbohydrates:8.36g
3.04%
Sugar:3.82g
4.24%
Cholesterol:16.99mg
5.66%
Sodium:59.3mg
2.58%
Alcohol:0.03g
100%
Alcohol %:0.17%
100%
Protein:1.15g
2.29%
Manganese:0.19mg
9.62%
Vitamin B1:0.06mg
4.29%
Selenium:2.6µg
3.71%
Folate:11.34µg
2.83%
Vitamin A:136.73IU
2.73%
Copper:0.05mg
2.71%
Vitamin B2:0.04mg
2.41%
Iron:0.39mg
2.19%
Phosphorus:20.02mg
2%
Fiber:0.48g
1.91%
Vitamin B3:0.35mg
1.77%
Zinc:0.22mg
1.48%
Magnesium:5.93mg
1.48%
Vitamin E:0.18mg
1.23%
Source:Allrecipes