This is an old recipe for her jam thumbprint cookies. I was not in a jam mood so I created a pecan filling. Boy, did they turn out good. This is all stuff I typically have in my pantry. Anything that tastes this good without an extra shopping trip is a bonus.
This is also a recipe for 13 cookies. I enjoy small amounts. Cookies don’t keep for more than a few days and we will not eat a dozen in hours. This is a perfect sized treat for the four of us. If you want, the recipe can easily double.
25 pecan halves
2 tablespoons room temperature butter
3 tablespoons flour
3 tablespoons dark brown sugar
2 tablespoons white karo syrup
Place all into a food processor and pulse until very small pieces.
1 cup flour
6 tablespoons butter room temperature
1 teaspoon baking powder
1/4 cup sugar
Combine all well. Preheat the oven to 400 degrees. Roll 1-2 tablespoons of dough into circles. This should make 13 cookies of equal size. Using the rounded edge of a teaspoon measure, indent the center of each dough ball. Place 1 packed teaspoon of pecan filling into the imprinted area. Bake for 12 minutes.