Pecan Thumbprint Cookies

Pecan Thumbprint Cookie recipe from Down to Earth Organic and Natural.
4 Dozen
  • 3 Tablespoons Ener-G™ egg replacer powder or 2 Tablespoons VeganEgg powder,
  • 4 Tablespoons water
  • 1 cup vegan butter, softened
  • 1¼ cups sugar
  • 2½ teaspoons vanilla
  • ¾ cup shredded coconut
  • 3¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup finely chopped pecans
  • ¾ cup fruit preserves
  1. Preheat oven to 350°.
  2. In a small bowl whisk together egg replacer powder and water. Set aside.
  3. In a large bowl beat butter and sugar until fluffy.
  4. Add egg replacer mixture and vanilla. Beat until combined.
  5. Mix in coconut.
  6. In a medium bowl combine flour, baking soda and baking powder.
  7. Add flour mixture to wet mixture and stir until just combined.
  8. Using your hands, form dough into 1” balls. Roll balls in chopped pecans. Place on ungreased cookie sheet.
  9. Using a ½ teaspoon measuring spoon, press into the center of the dough ball, forming a shallow well.
  10. Bake for 10 minutes; press again with measuring spoon and bake for 2 more minutes.
  11. Remove from heat and fill with ½ teaspoon fruit preserves.
  12. Let cool for a few minutes then transfer to a cooling rack. Enjoy!