Thu, May 24 2012

Mama's Ginger Pecan Thumbprint Cookies

This fast and easy cookies are famous for keeping the kids wanting more. The molasses adds a sweet-from-the-earth taste not found in boxed mixes.
Ingredients
Dough: 3/4 C. shortening 3/4 C. brown sugar 2/3 C. molasses 1 egg 3 C. flour 1 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. pumpkin pie spice 1 Tbs. ginger spread/jam 1 egg white, beaten 2/3 C. toasted pecans, finely chopped Thumbprint: 1/3 C. ginger jam/spread 1 tsp. pumpkin pie spice 1 tsp. sugar 1 Tbs. toasted pecans, finely chopped
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Preheat oven to 375 degrees. Combine shortening and brown sugar and cream together. Add molasses, egg and beat to mix. Combine dry ingredients and add to mix. Beat slightly. Add ginger and mix thoroughly. To make thumbprints, form dough into 1-inch balls, dip in egg white and roll in toasted nuts and depress center. Place on a parchment lined cookie sheet. Bake at 375 degrees for 10-12 minutes.

While cookies cool, mix together the ginger jam, spice and sugar. Place a small amount in each thumbprint. Top with a sprinkle of toasted pecans.

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