Cherry Pecan Thumbprints

YIELD: 20 - 25 cookies / BAKE TIME: 12 – 15 minutes / Print Recipe

Directions

Preheat oven to 350˚F (180˚C).

Cream butter and brown sugar until light and fluffy; add egg and vanilla and beat well.

Combine flour, baking powder and salt and gradually add to creamed mixture, mixing well after each addition.

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.

With your little finger or the end of a wooden spoon handle, make a depression in each ball.

Combine filling ingredients and spoon about 1 teaspoon into each cookie.

Bake for 12 – 15 minutes or until lightly browned. Cool for 5 minutes before removing to cooling rack.

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