Cherry Pecan Thumbprint Cookies
A cookie that tastes like Christmas.
Servings: 24 cookies
Ingredients
Cookie Dough
- ¼ cup butter at room temperature
- ¼ cup shortening
- ¼ cup packed brown sugar
- ¼ teaspoon salt
- 1 large egg separated, room temperature
- ½ teaspoon vanilla extract
- 1 cup flour
- 1 cup finely chopped pecans
Filling
- ⅓ cup confectioners' sugar
- 1 tablespoon maraschino cherry juice
- 2 teaspoons butter at room temperature
- 1 teaspoon milk
Topping
- 24 maraschino cherries rinsed and dried off
- 6 ounces good-quality white chocolate chips I use Ghirardelli
Instructions
- In a large bowl, cream together butter, shortening, brown sugar, and salt until light and fluffy, about 5 minutes. Beat in egg yolk and vanilla until well incorporated.
- Gradually beat the flour into creamed mixture. Refrigerate cookie dough, covered, until easy to handle, at least 30 minutes.
- Preheat oven to 350°. In a shallow bowl, whisk egg white until foamy. Place pecans on a plate or in a shallow bowl. Using a #60 cookie scoop, shape dough into balls. Dip balls in the egg white then roll in pecans.
- Place balls 2 in. apart on ungreased baking sheets. Press an indentation in the center of each with the back of a teaspoon, being careful not to make the bottom too thin or create a hole. Bake until edges are light brown, 10 - 12 minutes. Remove pans from the oven and let cool for 3 minutes on the pan and then transfer from pans to wire racks. Cool completely before filling.
- In a small bowl, beat confectioners' sugar, cherry juice, butter, and milk until smooth. Fill each cookie with 1/4 tsp. filling. Top with 1 cherry.
- Melt white chocolate chips according to package directions. Drizzle with white chocolate. Let stand until set.
