Chocolate cookies rolled in pecans, topped with orange marmalade and chocolate drizzle.
Ingredients
Cookies
1 cup flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 additional egg white
1 1/4 cup pecans, finely chopped
Chocolate Drizzle
2 oz. semi-sweet chocolate
1 teaspoon shortening
2 tablespoons milk
3/4 cup orange marmalade
Instructions
Combine flour, cocoa, and salt; set aside.
In a mixing bowl add sugar and butter. Mix with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolk, milk and vanilla. Mix until incorporated.
Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.
Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
Bake at 350 degrees until set, about 12 minutes.
Remove to a wire rack to cool.
Mix the drizzle ingredients together in a micro-wave safe bowl. Micro-wave for about 1 minute, stir at 30 seconds.
Add a teaspoon of jam to the center of the cookie.
Drizzle the chocolate over the cookies.
Notes
Adapted from America's Test Kitchen
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/12/10/chocolate-pecan-jam-thumbprint-cookies/