Apricot Thumbprint Cookies

Ingredients

• ½ cup vegetable shortening
• ½ cup granulated sugar
• 1 large egg, separated
• 1 tsp. vanilla extract
• 1 cup all-purpose flour, sifted
• ½ tsp. kosher salt
• 1 cup chopped pecans
• ⅓ cup apricot preserves

Instructions

1. 1Set the oven to 325°F and arrange the racks in the upper and lower thirds. Prepare two large baking sheets by lining them with parchment paper.
2. 2In a large mixing bowl, whip the vegetable shortening and granulated sugar together on high speed until the mixture becomes pale and airy, which takes about 3 to 4 minutes.
3. 3Mix in the egg yolk and vanilla extract for about 1 minute until incorporated. Turn the mixer down to low speed and slowly blend in the sifted all-purpose flour and kosher salt for another minute.
4. 4Portion the dough and roll it into 20 individual balls, using about 1 tablespoon of dough for each.
5. 5Put the chopped pecans in a shallow dish and whisk the egg white in a separate small bowl until it gets frothy. Coat each dough ball first in the egg white, then roll it through the pecans. Space the coated balls 1.5 inches apart on the lined baking sheets.
6. 6Bake the cookies for 5 minutes. Take the pans out of the oven and press a half-inch deep well into the top of each cookie using the back of a wooden spoon or a clean thimble.
7. 7Spoon a generous 3/4 teaspoon of apricot preserves into the indentation of every cookie.
8. 8Return the pans to the oven and bake for another 12 to 15 minutes until the cookies turn a light golden brown. Swap the pans between the top and bottom racks halfway through the cooking time. Leave the cookies on the pans to rest for 5 minutes.
9. 9Move the baked cookies to wire cooling racks and allow them to cool entirely for about 15 minutes before serving.

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