I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like.
—NANCY A JOHNSON LAVERNE, OK
PREP: 30 MIN. • BAKE: 15 MIN./BATCH + COOLING • MAKES: ABOUT 7 DOZEN
2 packages yellow cake mix (regular size)
1/2 cup all-purpose flour
1 cup canola oil
6 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons water
4 cups finely chopped pecans, divided
2/3 cup apricot preserves
ICING
2 cups confectioners’ sugar
3 to 5 tablespoons water
1. Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended.
2. In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets.
3. Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
4. In a medium bowl, combine the confectioners’ sugar and enough water to achieve a drizzling consistency. Drizzle over cookies. Let stand until set.
FREEZE OPTION Freeze drizzled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.