Thumbprint Cookies-Pecan
Pecan thumbprint cookies feature a rich, buttery base with crunchy pecans and a sweet, nutty flavor, perfect for holiday treats or special occasions.
Ingredients
Instructions
- Mix all ingredients together except nuts and egg whites.
- Roll dough into balls about the size of walnuts.
- Whip egg whites slightly with a fork.
- Dip dough balls in egg whites and roll in chopped pecans.
- Bake on a lightly greased cookie sheet at 375°F for 5 minutes.
- Remove from oven and press the center of each cookie with a melon baller.
- Return to oven and bake for an additional 5 to 8 minutes or until done.
- Cool and ice with powdered sugar icing.
Tips & Substitutions
For a richer flavor, consider using a mix of half butter and half margarine. If you're out of pecans, walnuts or almonds could serve as excellent substitutes. To prevent sticking, chill the dough before rolling into balls. Ensure you whip the egg whites just enough to create a light coating without making them frothy. This will help the pecans adhere better to the cookies.
Serving Suggestions
These thumbprint cookies are delightful on their own but can be enhanced with a drizzle of chocolate or a dollop of jam in the center after baking. They pair well with a glass of milk or a cup of tea, making them perfect for afternoon snacks or dessert. For a festive touch, serve alongside Peppermint Stick Candy Layer Cake during the holidays.
Storage & Reheating
Store leftover thumbprint cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Thumbprint Cookies-Pecan contains roughly 2993 calories, with 11g protein, 105g carbohydrates, and 284g fat. It is an excellent source of dietary fiber (25% of the Daily Value), iron (24% of the Daily Value), and protein (22% of the Daily Value). Note that it is relatively high in sodium, at 1764mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute regular flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum to mimic the texture of traditional cookies. Start with a 1:1 ratio, but you may need to adjust the liquid slightly based on the blend used.
What can I use instead of egg whites?
If you're looking for an egg-free version, you can use aquafaba, the liquid from canned chickpeas, as a substitute. Three tablespoons of aquafaba equals one egg white. Whip it until slightly frothy before using it to coat the dough balls.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and firm to the touch. Pressing the center with a melon baller should leave a slight indentation without the dough sticking. They will continue to firm up as they cool.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).