Chocolate Pecan Thumbprint Cookies – so good they might disappear on you before you have a chance to say cookies!
Jo Cooks 12 Days of Cookies 2013!
And so it begins!
As promised this year for the first time on Jo Cooks I’m doing 12 days of Christmas featuring 12 of my favorite cookie recipes. I’m starting off with my husband’s favorite, these chocolate and pecan thumbprint cookies. Besides the fact that they are the most adorable little cookies I’ve ever seen they taste amazing. So here’s the story. I baked lots of cookies this past Saturday and I had put them all in boxes so I can give them to different people, dividing all the cookies evenly among all the boxes. I apologize in advance to all friends and family whom I’ll be giving these boxes to, you will not find these cookies in your box!
You see what happened, my dear husband went around to all the boxes and pulled out these cookies and ate them all. So here I say to him, let me make you some more if you like them that much, to which I’m told “Oh no, I’m on a diet, I can’t have any carbs or sugar!” as he shoves another cookie in his mouth. I don’t know how to reply, I’m stumped, so this is how I ended up with no more of these thumbprint cookies. Again I apologize!
If you do make these cookies yourself, perhaps you should hide them if you plan on giving them to people, otherwise they might not last long enough.
- ½ cup butter, at room temperature
- ⅔ cup sugar
- 1 egg, separated
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ⅓ cup baking cocoa
- ¼ tsp salt
- 1 cup finely chopped pecans (or walnuts)
- ½ cup powdered sugar
- 1 tbsp butter, softened
- 2 tsp milk
- ¼ tsp vanilla extract
- 20 - 24 milk chocolate kisses
- Add butter and sugar to the bowl of your mixer and mix them together until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
- Preheat oven to 350 F degrees.
- In a small bowl, whisk egg white until foamy. Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. I used a cork. Bake for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.
- For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Let the cookies cool completely before spooning or piping ¼ teaspoon of the vanilla mixture into each cookie; gently press a chocolate kiss in the center.