Pecan Thumbprint Cookies

Ingredients:

• 2/3 cup unsalted butter, room temp
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 & 1/2 cups flour
• 1/4 teaspoon salt
• 1 cup chopped pecans
Frosting:
• 1/4 cup unsalted butter, room temp
• 1 & 1/2 cups powdered sugar
• milk as needed
• food coloring, if desired

Directions:

1. With your electric mixer, cream the butter until smooth. Add sugar and salt, mix well.
2. Scrape down bowl then add the egg and vanilla and mix until blended. Gradually add flour and scrape down bowl in between additions.
3. Toss in chopped pecans and mix until blended throughout. Cover with plastic wrap and refrigerate dough for 1 hour.
4. Preheat oven to 375°.
5. Using a medium cookie scoop, scoop out dough and roll into balls. Place dough on parchment lined baking sheets about 2? apart.
6. Bake for 8 to 10 minutes or until cookies feel firm. Remove from oven and make your indent in each cookie. I used the back of a 1/2 teaspoon to make mine. The edges will crack but that’s OK. Let cookies cool completely.
7. Blend together the butter and powdered sugar with the whisk attachment on your electric mixer.
8. Gradually add milk until frosting reaches desired consistency. Add food coloring if you would like.
9. Frost cookies any way you’d like. I used a piping bag with a large star tip for mine.