Pecan Thumbprint Cookies - aka Italian Wedding Cookies

These classic "Italian Wedding Cookies" are perfect little bites for any occasion and are actually just pecan thumbprint cookies. They have a strong pecan taste and the little well in the center holds just a bit of icing to add some sweetness, as they cookie itself isn't very sweet. 

My sister and I are making these for a wedding, and so we've sprinkled them with some gold sanding sugar. But you can easily just leave them white or add food color to match the occasion. 

Making the Indentation

Ingredients

Cookies

1 cup butter (2 sticks), softened
1/4 cup sugar
2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans

Icing
1 cup powdered confectioners sugar
1/2 teaspoon almond extra
food coloring if desired
water

Instructions

Preheat over to 300F degrees. Cream the butter and sugar together in a mixer. Mix in the vanilla then slowly add in the flour and salt. Add the nuts and mix just until combined.

Drop a teaspoon of batter into your palm and roll it into a ball (or use a small scoop if available). Place the dough balls 2 inches apart on an ungreased cookie sheet lined with silicone baking mats or parchment paper.

Make an indentation in each cookie with your thumb or back of a 1/2 or 1/4 teaspoon measuring spoon.(The larger size adds more icing to each cookie. Select based on your preferences.) Dip your thumb or the measuring spoon in flour before each indentation to prevent sticking. 

Bake 20 minutes and remove from oven and let cook on the cookie sheet for 2-3 minutes, then remove to a wire rack to cool completely. If baking two sheets at a time, rotate sheets after 10 minutes. 

Icing
Mix powdered sugar, almond extract and approximately 2 teaspoons of water using a mixer until there are no lumps and the icing is the consistency of a drizzled glaze. Add food coloring if desired. Spoon or pipe a small amount into the center of each cookie allowing the icing to spread out and form a smooth surface. If the icing will not do this, it is too thick. Allow icing to dry completely (about 24 hours) before storing in an air tight container. Keep in a cool place until ready for serving.