The cookie dough for these is rolled into balls, dipped in egg white and rolled in pecan pieces. As is typical with a “thumbprint” type of cookie, your thumb is pushed into the cookie ball before baking in the oven. When the cookies come out of the oven, they do puff up a little bit… so after a short amount of cooling, you’ll use your thumb again to re-create the indentation in the center of the cookie
A little scoop of red currant jelly is spooned into the center of each cookie. If you let them sit at room temperature, the jelly firms up a bit and doesn’t remain a sticky puddle. They may be stored in the freezer to eat later- just make sure you put a layer of waxed paper in between layers of the cookies. When ready to eat, just let the cookies defrost at room temperature.
The pecans turn out to be a nice combination with the red currant jelly. These are a new favorite holiday cookie for me this year. Note: Red currant jelly can be found with all of the other jellies and jams at your market.
Here are a few more thumbprint cookies you might enjoy:
Caramel Thumbprint Cookies by Cookie Dough and Oven Mitt Chocolate Nutella Thumbprint Cookies by RecipeGirl Chocolate Thumbprint Cookies by RecipeBoy Blackberry Sage Thumbprint Cookies by RecipeGirl
