These Pear Thumbprint Cookies are filled with the rich flavor of pear preserves, vanilla, and nutmeg.
Pear Thumbprint Cookies
- 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
- 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.
- 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.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- 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.
- 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.
- 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.
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