Not sure where this recipe originated, but it has become a favorite for holiday gifts.
1 c. butter, softened
1 cup plus 1 T sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted
Cream butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda in separate bowl. Gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoon of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans. Dip each ball 1/2way into nut/sugar mixture and place nut side up 2 inches apart on a greased baking sheet.
Bake at 375 for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate. Yield: about 5 dozen
Tuesday, December 16, 2014
Thumbprints
This is the original recipe given to me by a friend of a friend. I almost always at least double it...sometimes triple depending on the size of the crowd. The original recipe only makes 12 cookies.
1/2 c. Shortening
1/4 c. Brown Sugar
1 egg, separated
1/2 tsp vanilla
1 c. flour
1/4 tsp salt
3/4 c. finely chopped nuts
confectioners sugar
butter
jar of maraschino cherries, save the juice
Preheat oven to 350 degrees.
Mix shortening, sugar, egg yolk and vanilla until blended.
Blend flour and salt. Add into wet mixture. Roll dough into 1" balls.
Beat egg white slightly with a fork. Dip dough balls into egg whites and roll in nuts. Place 1" apart on ungreased cookie sheet. Press thumb gently into the center of each cookie.
Bake 10-12 minutes or until set. Let cool completely.
Meanwhile, make an icing out of butter, confectioners sugar and maraschino cherry juice. There are no measurements on this one. You'll have to eyeball it. NOTE: add the juice slowly. You will need much less juice than you may think.
Fill each thumbprint hole with tinted icing and top with 1/2 of a cherry, curved side up.
1/2 c. Shortening
1/4 c. Brown Sugar
1 egg, separated
1/2 tsp vanilla
1 c. flour
1/4 tsp salt
3/4 c. finely chopped nuts
confectioners sugar
butter
jar of maraschino cherries, save the juice
Preheat oven to 350 degrees.
Mix shortening, sugar, egg yolk and vanilla until blended.
Blend flour and salt. Add into wet mixture. Roll dough into 1" balls.
Beat egg white slightly with a fork. Dip dough balls into egg whites and roll in nuts. Place 1" apart on ungreased cookie sheet. Press thumb gently into the center of each cookie.
Bake 10-12 minutes or until set. Let cool completely.
Meanwhile, make an icing out of butter, confectioners sugar and maraschino cherry juice. There are no measurements on this one. You'll have to eyeball it. NOTE: add the juice slowly. You will need much less juice than you may think.
Fill each thumbprint hole with tinted icing and top with 1/2 of a cherry, curved side up.
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