Lemon Orange Pecan Thumbprint Cookies



4c cake flour, sifted

1t baking powder

½ t fine sea salt

1 ½ c unsalted butter, cool room temperature

1c extra fine sugar

3 egg yolks

Freshly grated zest of 1 large orange

Freshly grated zest of 1 large lemon

3T orange juice

3T lemon juice

1t vanilla extract

Finishing:

3 egg whites, slightly beaten, in a small mixing bowl

12oz. (3c) pecans, minced, in a small mixing bowl

16oz. jar maraschino cherries in syrup, well drained and halved

1.      In a large mixing bowl, sift together the flour and salt.

2.      In a mixer, cream the butter and sugar together thoroughly.

3.      Add the egg yolks and beat until fluffy.

4.      Add the vanilla extract, orange juice, and lemon juice and combine.

5.      Refrigerate the dough for at least 2 hours.

6.      With your hands, roll rounded 2t. (#70 commercial scoop) of dough into balls. Roll each ball in the egg white, then in chopped pecans.

7.      Arrange, 1” apart, on a lightly greased, parchment paper-lined baking sheet.

8.      Press a cherry half into the center of each cookie, flattening slightly.

9.      Bake at 350 degrees F. for 18-20 minutes, until the cookies are set and only slightly browning on the bottom. Cool on wire racks.

Recipe Source: http://thelunacafe.com/lemon-orange-pecan-thumbprint-cookies/