Yield: 3 1/2 dozen cookies
Prep Time: 30 min + chill time
Cook Time: 15 min
Red Currant Thumbprints
1 cup (2 sticks) butter, softened
3/4 cup granulated white sugar
2 large eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 cups finely chopped pecans
red currant jelly
1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.
2. Combine flour, salt and cinnamon. Add flour mixture to butter mixture, blending at low speed. Cover and chill dough 1 hour.
3. Shape dough into 1-inch balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press thumb in each cookie to make an indentation.
4. Bake at 350°F. for 15 minutes. Cool 1 minute on baking sheets; remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm, fill center of each cookie with jelly.
Source: RecipeGirl.com (via Southern Living Incredible Cookies)