Baking My Way: Grandma's Thumbprints

These cookies are sinful. Not sure why they'd call them Grandma's Thumbprints when they taste that good. They are a rich and very nutty (or at least the way I made them) cookie. I will most definitely make these cookies again and I think they made it to Marshall's favorites list (of this baking challenge).

You are supposed to make these cookies smaller and crush up or even grind up the pecans but I liked them this way. I think I would try to make them smaller next time that way I don't eat so many of them! One cookie was pretty sweet! (but I loved every bite of it!) 



Cookies
1/2 cup firmly packed brown sugar
1 cup butter
2 eggs, separated
2 cup flour
1/8 tsp salt
1 1/2 cup finely chopped pecans

Frosting
2 cups icing sugar
1/8 tsp salt
2 tbsp butter, softened
1/2 tsp vanilla
1-2 tbsp milk



Cookies:
Heat oven to 325F.

Combine brown sugar and butter; beat until light and fluffy. Add egg yolks; blend well. Add flour and salt; mix well.

In a small bowl slightly beat egg whites. Shape dough into 3/4'' balls. Dip in egg whites; roll in pecans. Place on cookie sheet 2'' apart. With thumb make indentations in center of each cookie.

Bake for 12-15 minutes.

Frosting:
Combine all frosting ingredients, adding enough milk for desired consistency; blend until smooth. Spoon or pipe frosting into center of each cookie.