My granddaughter who lives 3 hours away once told me that her favorite kind of cookie was thumbprint cookies. Ah, ha, that gave me inspiration for the type of cookie to bake and take along when I recently went to visit her to celebrate her 10th birthday.
From my peanut butter and jelly sandwich experience with her and her brother, I knew that she prefers red raspberry jam. Her brother is partial to apricot.
When I walked into their house, I had a plate thumbprint cookies filled with raspberry and apricot jam. Sampling soon began.
This recipe is so versatile. It can produce a buttery cookie, a vegan cookie or a gluten-free cookie with simple substitutions. I have made and tasted each option. They all were tender, delicate, and really delicious.
1 cup margarine or butter *
1/2 cup sugar
1/2 teaspoon vanilla
2 cups flour **
1/2 cup chopped pecans
jam of choice or frosting for filling
Preheat oven to 350 degrees.
Cream the margarine/butter. Add sugar. Mix well. Stir in 1 cup flour. If using a mixer, add remainder of the flour 1/4 cup at a time by hand.
Roll tablespoons of dough into balls. Roll the balls in the chopped pecans.
Place the cookies on parchment paper lined cookie sheets. Using your thumb or the end of a wooden spoon make a depression in each cookie. Drop 1/4 teaspoon of a favorite jam into the depression. You can also leave the depression empty and fill with frosting after the cookies have cooled.
Bake 12-18 minutes in the 350 oven. When I make them, they are usually golden brown and done after 15 minutes. Yield: 20 cookies
Allow to cool on wire racks.
* To make these vegan cookies, use a vegan margarine such as Earth Balance.
** To make the cookies gluten free, substitute gluten-free flour and 1 1/2 teaspoon xanthan gum for the all purpose flour.
These cookies disappear quickly when I take them to my grandchildren. Everyone wants to try “just one more.”
Thank you for stopping by to a visit at Grandma in the Mailbox.