RECIPE AND PHOTO SUBMITTED BY Patricia Stover
Pecan Thumbprint Cookies with Almond Icing
1/4 cup sugar
1 cup oleo
2 cups flour
1 tsp. Vanilla
1/4 tsp. salt
1 cup fine chopped pecans
Cream sugar & butter. Beat in flour, vanilla, and salt. Stir in pecans.
Drop tablespoons onto ungreased pan & make thumb prints in cookies.
Bake in slow oven at 300 degrees for 20 to 30 minutes.
Remove and fill with Frosting.
FROSTING:
Combine:
1 cup confectionary sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Just enough water to make it drop off the spoon
Color with food coloring.
Pecan Thumbprint Cookies with Almond Icing
1/4 cup sugar
1 cup oleo
2 cups flour
1 tsp. Vanilla
1/4 tsp. salt
1 cup fine chopped pecans
Cream sugar & butter. Beat in flour, vanilla, and salt. Stir in pecans.
Drop tablespoons onto ungreased pan & make thumb prints in cookies.
Bake in slow oven at 300 degrees for 20 to 30 minutes.
Remove and fill with Frosting.
FROSTING:
Combine:
1 cup confectionary sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Just enough water to make it drop off the spoon
Color with food coloring.
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