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<blockquote data-quote="moreluck" data-source="post: 264351" data-attributes="member: 1246">Smucker&#039;s Thumbprint CookiesPam1/2 cup firmly packed light brown sugar1 cup Crisco shortening3 large eggs, separated1/4 cup water1 1/2 tsp. vanilla1/4 tsp. salt2 cups all purpose flour2 cups finely chopped pecans1 cup Smuckers jam or preserves, any flavorHeat oven to 350. Spray 2 cookie sheets with Pam. Beat the brown sugar and shortening with elec. mixer at medium speed for 2 mins. &#039;til fluffy. Add egg yolks, water, vanilla and salt; beat until well mixed. Add flour on low speed &#039;til well blended.Beat egg whites in a shallow bowl &#039;til foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls. Dip each ball into the egg whites, then roll in pecans and place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.Bake cookies for 10 mins; remove from oven. It may be necessary to press the indentation once again. Fill each cookie with jam or preserves. Return cookies to oven and bake another 5-7 mins. or &#039;til lightly browned on the bottom. Remove from oven and allow to cool.</blockquote>

[QUOTE="moreluck, post: 264351, member: 1246"] Smucker's Thumbprint Cookies Pam 1/2 cup firmly packed light brown sugar 1 cup Crisco shortening 3 large eggs, separated 1/4 cup water 1 1/2 tsp. vanilla 1/4 tsp. salt 2 cups all purpose flour 2 cups finely chopped pecans 1 cup Smuckers jam or preserves, any flavor Heat oven to 350. Spray 2 cookie sheets with Pam. Beat the brown sugar and shortening with elec. mixer at medium speed for 2 mins. 'til fluffy. Add egg yolks, water, vanilla and salt; beat until well mixed. Add flour on low speed 'til well blended. Beat egg whites in a shallow bowl 'til foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls. Dip each ball into the egg whites, then roll in pecans and place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. Bake cookies for 10 mins; remove from oven. It may be necessary to press the indentation once again. Fill each cookie with jam or preserves. Return cookies to oven and bake another 5-7 mins. or 'til lightly browned on the bottom. Remove from oven and allow to cool. [/QUOTE]

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