Oatmeal Pecan Thumbprints

The dough for these cookies contains rolled oats and chopped pecans. A hole is pressed in each ball and filled with tinted icing after baking.

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Ingredients:

• Cookies:
• 1 cup butter, softened
• 1/2 tsp salt
• 1/2 cup powdered sugar
• 1 cup oatmeal (rolled oats)
• 2 tsp vanilla
• 1/2 cup chopped pecans
• 2 cups flour
• Icing:
• 1/2 cup Crisco shortening
• 1/2 cup butter
• 1 tsp vanilla
• 4 cups powdered sugar
• 2 tbsp milk
• Food coloring

Method

Mix butter, powdered sugar, salt and vanilla. Add oatmeal and pecans then mix again. Gradually add flour to mixture. Mixture will be somewhat dry. Shape into half dollar-size balls and put on ungreased cookie sheet. Press an indentation into each ball to make a deep hole in middle. Bake at 325 degrees for 25-30 minutes. Remove from cookie sheet and cool. Icing: Cream shortening and butter together until fluffy. Add vanilla. Add powdered sugar, one cup at a time, and beat at low speed to combine. Mixture will seem dry. Add milk, a little at a time, until light and fluffy. Separate icing into desired number of bowls and tint with few drops of food coloring. Fill each cookie indentation with colored icing.

Notes: Bake cookies until very light golden brown. Tint icing with red and green coloring for Christmas.

Number of servings: 30

Submitted By: craigdietrich007
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