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Festive Thumbprint Cookies

Festive Thumbprint Cookies
PREP TIME
15 min
COOK TIME
25 min
YIELDS
10 servings

These buttery holiday favourites are given a healthy upgrade with whole wheat flour. For a nut-free option, roll in Great Value Unsweetened Desiccated Coconut instead of pecans.

Estimated cost: $0.60 per serving. Makes 20 cookies for 10 servings.

Tips: If you don’t have a food processor, finely chop the pecans by hand and mix all the ingredients together in a bowl to form the dough. Feel free to use any jam or preserve you have on hand too.

Brought to you by Walmart.

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Ingredients

1
Great Value Large Egg, separated
1
cup Great Value Whole Wheat Flour
¼
cup golden yellow sugar, packed
1
tsp Great Value Cinnamon
¼
tsp Great Value Iodized Sea Salt
½
cup Great Value Unsalted Butter, softened
½
tsp Great Value Artificial Vanilla Extract
cup Our Finest Raspberry Cherry Cranberry Preserve Style Spread
1
package Great Value Pecan Pieces
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Directions

Step 1

Preheat oven to 300°F (150°C.) Line a baking tray with parchment paper; set aside.

Step 2

In a food processor pulse the pecan pieces until finely chopped. Transfer to a small shallow bowl; set aside. Lightly beat the egg white until frothy in a separate small shallow bowl; set aside.

Step 3

In a food processor, pulse flour, sugar, cinnamon, and salt several times to combine. Add butter, egg yolk, and vanilla; blend until smooth dough forms, scraping down the sides several times.

Step 4

Shape dough into 1 Tbsp (15 mL) sized balls. Roll in egg white then chopped pecans. Place 2” (5 cm) apart on prepared baking tray. Bake in centre of preheated oven for 5-6 minutes.

Step 5

Remove cookies from oven; cool 1 minute. Using thumb or the back of a wooden spoon, indent the top of each cookie. Spoon a heaped ½ tsp (2 mL) preserves into each indent. Bake 16-18 minutes longer or until cookies are set. Cool completely on the tray before serving.

Step 6

Store cookies in an airtight container for 2-3 days or in the freezer for up to 1 month.

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