Chocolate Pecan Thumbprint Cookies

This should be the last installment of my cookie marathon as I am burnt out and because my electric bill must have exploded with the oven on all day for a week. I keep saying each cookie is my favorite but this one might as well be the one. They are a good mix of flavor, sweet and bitter, and textures, soft and crunchy. Guests seemed to be impressed and my mother in law’s Christmas party yesterday night. These thumbprints take a little more time to realize than a simple drop or icebox cookie but they are well worth it.

Chocolate Pecan Thumbprints  

Sorry, I forgot the source :( 

Makes : about 40 cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons unsweetened alkalized cocoa powder
• 2 tablespoons vegetable oil
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 2 large eggs, separated and at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups pecans, finely ground
• 7.5 ounces dark/bittersweet chocolate, coarsely chopped
• Approximately 40 lightly toasted pecan halves. (To toast pecans, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.)

1. Preheat oven to 350°F. Lightly spray two baking sheets with vegetable cooking spray.
2. Mix together flour and salt.
3. Stir together cocoa powder and oil in small bowl until thoroughly blended, forming an even paste.
4. Beat butter in mixing bowl until creamy, using electric mixer at low speed. Gradually add sugar and continue beating at medium speed for 1 to 2 minutes or until blended. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Gradually beat in flour mixture just until mixed, using low speed.
5. Place ground pecans in small bowl. Place egg whites in another small bowl and beat with fork until frothy.
6. Roll dough into 1-inch balls. Coat each ball with egg white and pecans. Place on prepared baking sheet about 2 inches apart. Using your thumb, press a deep indentation into center of each ball, making balls about 1 1/2 inches in diameter.
7. Bake for 8 to 10 minutes or until no imprint remains after touching lightly with finger. Remove cookies from baking sheets and cool on wire racks.
8. Fill the cookies : Melt the chocolate in a bain marie. Stir until smooth and let cool. Fill each cookie with melted chocolate. Let stand for 5 minutes and then place a pecan half in the center. Let the chocolate Harden and the cookies cool on a wire rack.