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Classic Thumbprint Cookies with Jam and Pecans
These thumbprint cookies with jam and pecans are buttery, a little soft, a little crisp, and filled with fruity jam in the center. The chopped pecan coating adds a mild, nutty crunch that balances the delicate cookie base. They’re easy to make and can be customized with your favorite jam. These cookies are a great option for holiday parties, cookie trays, or cozy baking days at home.
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Step 2
Using an electric beater or a whisk, cream together the sugar and butter until fluffy.
- Step 3
Mix in the egg yolks and vanilla, then mix in the flour and salt (if using).
- Step 4
Lightly beat together the egg whites in a separate bowl. They don’t need to be super fluffy, just mixed together so they’re no longer gloopy.
- Step 5
Place the finely chopped pecans into a small bowl.
- Step 6
Scoop about a tablespoon and a half of cookie batter and roll it into a ball between your hands.
- Step 7
Dip the cookie dough ball into the egg whites, then dip it into the pecan pieces.
- Step 8
Place about 8 cookies onto a baking sheet about 2 inches apart, and place the rest of the cookie dough into the fridge.
- Step 9
Using a teaspoon or your thumb or knuckle, make a small indentation into the center of each cookie. In each indentation, put up to a teaspoon of your favorite jam (depending on the size of the indentation). Don’t overfill, though. You don’t want the jam to leak out while it bakes.
- Step 10
Bake the cookies for 12-14 minutes, then let them cool completely before eating.
Tips & Tricks
Per serving
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