Strawberry Pecan Thumbprints, Classic Cut Outs, and Chocolate Toffee Shortbread ... recipes below for two of them! These are recipes from Taste of Home's Simple & Delicious dating back various years, and give them my own twist!
Strawberry Pecan Thumbprints- 1 cup butter
- 1/2 cup sugar
- 1/8 cup milk
- 1/2 tsp vanilla extract
- 2 cups flour
- 1/8 tsp salt
- 1 cup ground pecans
- strawberry jam
- powdered sugar
Pre-heat oven to 350 degrees. Put everything in my mixer - besides the pecans, jam, & powdered sugar. Mix. Add pecans. Mix again. Grease a baking sheet. Form 1 inch balls of dough in your hands. Press down on each with your thumb to make a hole to place the jam. Using a small spoon, fill hole halfway with jam. Bake for 6 minutes, take out of oven, use butter knife to flatten jam so it's not all just one clump. Bake again for 2 minutes - they will seem uncooked, but that's what you want! Cool for 5 mins and then sprinkle on powdered sugar. They taste best when fully cooled!
Classic Cut Outs
I wasn't a huge fan of the recipe I tried this year, so I don't feel the need to type it out if I don't ever use it again! (Sorry)
Chocolate Toffee Shortbread
1.25 cups butter
1.5 tsp salt
1 tsp baking powder
3 cups flour
2 tsp vanilla extract
2 cups brown sugar
2 eggs
1 reg size bag chocolate chips
1/2 bag Heath toffee bits
Pre-heat oven to 350 degrees. Mix everything together in a mixer - besides chocolate chips and Heath. Spread batter onto a cookie sheet and smooth until even. Bake 12-15 mins or until lightly browned. Immediately after removing from oven, sprinkle all chocolate chips on top. Let melt for 5 mins, then spread over shortbread with a butter knife. Then sprinkle with Heath bits. Let cool before cutting.
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