Base Ingredients

1/3 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup ROGERS ALL PURPOSE FLOUR
1 tsp baking powder
1/2 tsp salt

Filling

1/2 cup pecans, coarsely chopped
1/4 cup glazed cherries, coarsely chopped
1/4 cup brown sugar
2 tbsp sour cream
it’s the tasty filling that makes this thumbprint cookie special!

Instructions

1.Preheat oven to 350˚F (180˚C).
2.Cream butter and brown sugar until light and fluffy; add egg and vanilla and beat well.
3.Combine flour, baking powder and salt and gradually add to creamed mixture, mixing well after each addition.
4. Refrigerate dough for 1/2 hour. Roll into 1 inch (2.5 cm) balls and place 2 inches (5 cm) apart on greased baking sheet.
5.With your little finger or the end of a wooden spoon handle, make a depression in each ball.
6.Combine filling ingredients and spoon about 1 teaspoon into each cookie.
7.Bake for 12 – 15 minutes or until lightly browned. Cool for 5 minutes before removing to cooling rack.

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