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AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3.4 10
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 50
  • 200 g Pecan kernels
  • 225 g Butter
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 2 Eggs (size M)
  • 300 g Flour
  • 100 g Currant Jelly
  • 100 g Apricot Jam
  • baking paper

Directions

  1. 1

    Finely chop the nuts. Beat butter, sugar, vanilla sugar and 1 pinch of salt until light and creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in flour. Form about 50 balls from the dough and roll them in the chopped nuts.

  2. 2

    Spread on 2 baking trays lined with baking paper. Use a fingertip or the end of a wooden spoon to press a depression into the balls. Fill one half with jelly, the other with jam. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.

Nutrition Facts

KCAL
100 kcal
CARBS
9 g
FATS
7 g
PROTEINS
1 g