Kathy Langnehs' Peach-Pecan Thumbprint Cookies - WDRB 41 Louisville News

Kathy Langnehs' Peach-Pecan Thumbprint Cookies

Kathy Langnehs of Valley Station is a finalist to be in the Pillsbury Bake-off and has a chance to win $1 million.

She's looking for public support for her Peach Pecan Thumbprint Cookies.

If you're intersted in voting, visit the Pillsbury Bake-Off Web site.

It's right in the center of the home page through August 6th.

Here is the recipe for Kathy's Peach-Pecan Thumbprint Cookies, which serves 32 cookies.

Peach-Pecan Thumbprint Cookies 

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2 cup Pillsbury BEST® All Purpose Flour

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 EGGLAND'S BEST eggs

3 tablespoons water

1 1/4 cups Fisher® Chef's Naturals® Chopped Pecans, finely chopped

1/3 cup Smucker's® Peach Preserves

1 cup powdered sugar

2 tablespoons bourbon or water

DIRECTIONS:

Heat oven to 350ºF. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.

In large bowl, knead cookie dough, flour, granulated sugar, cinnamon and ginger until well blended. Shape dough into 1-inch balls.

In shallow dish, beat eggs and water until well blended. In another shallow dish, place pecans. Roll dough balls in egg mixture, then coat with pecans (press pecans into dough if necessary). Place 2 inches apart on cookie sheets.

Make small indentation in each cookie, using handle of wooden spoon. Fill each indentation with about 1/2 teaspoon preserves.

Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and bourbon until smooth. If necessary, stir in small amount of water for desired drizzling consistency.

Remove cookies from cookie sheets to cooling racks. Cool 3 minutes. Drizzle bourbon mixture over warm cookies.

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