holiday thumbprints

These thumbprints are an upgrade!! Done two different ways. Add these tasty treats to your Christmas cookie tray this year! Apricot Coconut and Chocolate Pecan Raspberry! These delightful goodies are made with our Taste the Fruit 1st Preserves!

Apricot Coconut

Chocolate Raspberry Pecan

INGREDIENTS:

  • 2/3 bag unsweetened coconut

  • 2 1/2 cups all-purpose flour*

  • 1/4 tsp. baking soda

  • 1 cup butter, soft

  • 3/4 cup sugar

  • 1 egg

  • 2 tsp. vanilla extract

  • 1/2 tsp. salt

  • 2/3 cup pecan pieces

  • 2/3 cup Taste the Fruit1st Apricot Preserves

INGREDIENTS:

  • 3/4 cup butter, softened

  • 1/2 cup packed brown sugar

  • 2 large eggs, separated, room temperature

  • 1-1/4 cups all-purpose flour

  • 1/4 cup baking cocoa

  • 1-1/4 cups finely chopped pecans

    Filling:

  • 4 oz. white chocolate chips

  • 4oz. Cream Cheese

  • 4 tablespoons butter

  • 1/4 cup Taste the Fruit 1st Seedless Raspberry Preserves

DIRECTIONS:

  1. Preheat oven to 350°F.

  2. Place about 1/3 bag of coconut in a small food processor or blender and chop until very fine but not until flour is made.

  3. Combine flour and baking soda together. Stir in finely mixed coconut and set aside.

  4. Cream butter until smooth, add sugar and cream further. Add egg, vanilla, and salt and mix until light and fluffy.

  5. Add flour mixture all at once and mix barely and until almost dough forms, do not over mix. Add pecans and mix briefly until combined.

  6. Scoop dough in generous tablespoon amounts and shape into spheres, roll into remaining coconut and place on parchment lined or lightly buttered cookie sheets.

  7. Press an indention in the center of sphere. Repeat using remaining dough.

  8. In each indention place a generous teaspoon of apricot preserves.

DIRECTIONS:

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for an hour and a half.

  2. In a shallow bowl, whisk egg whites. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts.

  3. Make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 12 minutes. Remove to wire racks to cool completely.

  4. In a microwave, melt white chocolate and butter; stir until smooth. Add cream cheese and mix. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon of preserves. Store in an airtight container.

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