#pecannuts

you can already see the picture take shape, no?

I finished with the easiest part... well, I had to start the dreaded part - the leaves.

leaves! the bane of my existence! I wanted to cry so badly from those hateful leaves! I kept shading and shading and erasing and just overall wanting to rip the paper in frustration.

and then, I thought I would be finished with them that one class... but NO! there had to be that one last leaf to stand in my way to finishing!!!!

With a soft red velvet cookie base, gooey marshmallow frosting, and a nutty crunch of pecans, these Red Velvet Thumbprint Cookies are a delightful treat. Ideal for special occasions or whenever you crave a sweet treat!

Ingredients: 1 cup all-purpose flour. 3 tablespoons cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg yolk. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup finely chopped pecans. 1/2 cup marshmallow creme. 1/4 cup cream cheese, softened. 1/2 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, and salt. In another bowl, beat the butter and granulated sugar until creamy. Add the egg yolk, vanilla extract, and red food coloring. Mix well. Gradually add the dry ingredients to the wet ingredients and mix until combined. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Make an indentation in the center of each dough ball using your thumb or the back of a spoon. Bake in the preheated oven for about 10-12 minutes. Remove from the oven and gently redefine the indentations if needed. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. In a small bowl, mix the marshmallow creme, cream cheese, and vanilla extract until smooth. Once the cookies are completely cooled, fill the indentations with the marshmallow mixture. Sprinkle chopped pecans over the marshmallow frosting. Dust the cookies with powdered sugar for an added touch of sweetness.

Prep Time: 20 minutes

Cook Time: 10 minutes