Fruit-Filled Thumbprint Cookies – a delicious recipe with Sugar, Flour, butter, egg, vanilla, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0F Line cookie sheets with parchment paper, if desired.
2
COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
3
USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
4
BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
5
* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
735
kcal
Calories
60
g
Fat
41
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (17 1/2 ounce) package Pillsbury® Sugar Cookie Mix, 2 tablespoons Pillsbury BEST® All Purpose Flour, 1/2 cup butter, softened*, 1 large egg, and more.
Yes, Fruit-Filled Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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