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Butter Pecan Thumbprints
Butter Pecan Thumbprints
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 40 minutes
Fall Baking Recipe Contest Winner: Mary Shivers from Ada, OK
Ingredients:
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg, beaten
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher (coarse) salt
  • 1 1/2 cups finely chopped pecans
  • 1/3 cup packed light brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup finely chopped pecans
  • 2 tablespoons unsalted butter, softened
Instructions:
  • Preheat oven to 325°F and prepare cookie sheet by greasing it with shortening, cooking spray, or lining it with cooking parchment paper or a silicone baking mat.
  • In a large bowl, cream together 1 cup of brown sugar, 1/2 cup of butter, an egg, and vanilla using an electric mixer on low speed. Mix in 1 1/2 cups flour, baking soda, and salt. Fold in 1 1/2 cups of pecans.
  • Combine 1/3 cup brown sugar, 2 tablespoons flour, and 1 cup pecans in a small bowl. Use a fork to mix in 2 tablespoons butter until crumbly.
  • Roll the dough into 1 1/2-inch balls and space them 2 inches apart on a cookie sheet. Use your thumb to create an indentation in each cookie, being careful not to press through the dough. Fill each indentation with approximately 1 teaspoon of filling.
  • Bake until edges turn golden brown, about 10 to 15 minutes. Allow to cool for 5 minutes, then transfer to a cooling rack.

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