Easy Nutmeg Ribbon Cookies
Try this short-cut version of a thumbprint cookie. Use your favorite preserves for the filling.
20 min.prep time
50 min.total time
1/4 cup powdered sugar
1/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup pecans, finely chopped
1/4 cup apricot, peach or strawberry spreadable fruit preserves
Heat oven to 325°F. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, nutmeg and salt; beat at low speed until well mixed.
Divide dough into thirds; shape each third into 10-inch log. Spread pecans onto waxed paper. Roll each log in pecans. Place logs 4 to 5 inches apart onto ungreased cookie sheet. Flatten each into 10x1 1/2-inch rectangle. Make 1/2-inch indentation down center of each using fingers or back of spoon.
Bake 15-17 minutes or until edges are lightly browned. Cool on cookie sheet 3 minutes; reinforce indentations using back of spoon. Transfer to wire rack. Cool completely. Fill each indentation with 1 heaping tablespoon preserves; spread out. Cut each into 12 pieces.
Buy ground spices only in quantities you can use within 6 months. Keep spices in containers with tight-fitting lids and store them in a cool, dark place.