GMA Recipe: Pecan Thumbprint Jammers

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GMA's Great American Christmas Cookie Contest

Pecan Thumbprint Jammers
From Aeron Outcalt
December 18, 2002

Good Morning America's Christmas Cookie Contest drew a monsoon of e-mails, and letters from our viewers with family and original cookie recipes. The recipes ranged from gems that dated back six generations to one cookie recipe that actually had bread crubs in it.

Here is one of the finalists

Ingredients

2/3 cup cold butter

1 1/2 cup flour

1/2 cup plus 3 tablespoons sugar

2 egg yolks

1 teaspoon vanilla

2 slightly beaten egg whites

1 cup pecans, finely chopped

1/2 cup of jam (any variety)

1 cup powdered sugar

1 to 2 Tablespoons water

a couple of drops of lemon extract

Cookie Directions

1. In a food processor, combine cold butter, flour, 1/2 cup sugar, egg yolks and vanilla until it is thoroughly combined and resembles coarse meal. Transfer mixture into a bowl, cover with plastic wrap and put it in the fridge. Chill for 1/2 hour.

2. In a small bowl, combine chopped nuts and 3 tablespoons sugar.

3. Shape chilled dough into 1 inch balls (Tip: Make all the balls at once).

4. Dip balls in egg whites then nut mixture. Place 1 inch apart on non-stick baking sheet. Press center of balls with thumb. Spoon 1 teaspoon of jam into indentation. Do not overfill indentation.

5. Bake at 375 F for 10-12 minutes.

6. Allow to cool for a couple of minutes before transferring to a cooking rack.

Warning: Jam is very hot at this point. Allow to cool for 1/2 hour.

Variations: Any kind of nut can be used in this recipe. The nuts can also be omitted altogether, as well. Just sugar to coat the balls.

Icing Directions

1. Combine powdered sugar, water and lemon extract.

2. Stir until it resembles heavy cream.

3. If it is too thick add water one drop at a time. If it is too thin, add more powdered sugar a teaspoon at a time.

4. Ice cooled cookies by drizzling icing from tines of a fork or put icing in a ziplock bag and snip a tiny bit off the corner of the bag and drizzle onto cookies.

Copyright 2002 Aeron Outcalt