Pear Thumbprint Cookies
Makes 24
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 (11.5-ounce) jar pear preserves
  • ½ cup confectioners’ sugar
  • ¼ cup heavy whipping cream
  1. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, about 2 minutes, stopping occasionally to scrape sides of bowl. Beat in egg and vanilla until combined.
  2. In a medium bowl, whisk together flour, salt, and nutmeg. Add flour mixture to butter mixture, beating just until combined. Shape dough into a disk, wrap with plastic wrap, and refrigerate for 2 hours.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Roll dough into 1-inch balls, and place 2 inches apart on prepared pans. Using your thumb, gently press an indentation in center of each ball.
  5. Bake until lightly browned, 15 to 18 minutes. Using the back of a spoon, gently press indentations; spoon about 2 teaspoons preserves into indentations. Remove from pans, and let cool completely on wire racks.
  6. In a small bowl, whisk together confectioners’ sugar and cream until smooth; drizzle onto cookies. Refrigerate in an airtight container for up to 5 days.
Recipe by Paula Deen Magazine at