Zingy Ginger Pecan Thumbprint Cookies

  • Print

Rating:

(0 votes) 0 0

A spicy ginger molasses thumbprint cookie that enlivens the holiday cookie plate.

Shared by DMR

Ingredients

  • Dough:
  • 3/4 C. shortening
  • 3/4 C. brown sugar
  • 2/3 C. molasses
  • 1 egg
  • 3 C. flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1 Tbs. ginger spread/jam
  • 1 egg white, beaten
  • 2/3 C. toasted pecans, finely chopped
  • Thumbprint:
  • 1/3 C. ginger jam/spread
  • 1 tsp. pumpkin pie spice
  • 1 tsp. sugar
  • 1 Tbs. toasted pecans, finely chopped

Directions

Preheat oven to 375 degrees. Combine shortening and brown sugar and cream together. Add molasses, egg and beat to mix. Combine dry ingredients and add to mix. Beat slightly. Add ginger and mix thoroughly. To make thumbprints, form dough into 1-inch balls, dip in egg white and roll in toasted nuts and depress center. Place on a parchment lined cookie sheet. Bake at 375 degrees for 10-12 minutes.

While cookies cool, mix together the ginger jam, spice and sugar. Place a small amount in each thumbprint. Top with a sprinkle of toasted pecans.

Review this recipe:

Reviews (3)

Signup