From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Jam Thumbprint Cookies
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Instructions
1
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Preheat the oven to 375℉ and line a cookie sheet with parchment paper or spray with cooking spray. Set aside.
2
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Cream the butter, shortening, brown sugar, and egg yolks.
3
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Stir in the flour and salt and blend well. Use your hands to finish combining if necessary.
4
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Shape the dough into 1-inch balls.
5
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Dip into egg whites and roll in the chopped pecans.
6
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Place an inch apart on the prepared cookie sheet.
7
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Bake at 375℉ for 5 minutes.
8
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Remove the cookies from the oven and press your thumb or a half teaspoon measuring spoon gently on the top of each cookie.
9
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Place the cookies back in the oven and bake for 8 minutes longer.
10
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Place the cookies on a wire rack to cool for an hour so they are completely cool.
11
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Fill each thumbprint with about ¼-½ teaspoon of red jam.
My Calorie Intake
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Tips & Tricks (5)
- Chill the Dough 🧊Refrigerate the cookie dough for at least 30 minutes before shaping to prevent spreading and create a more tender texture.
- Perfect Thumb Indent 👍Use the back of a rounded teaspoon or your actual thumb (lightly oiled) to create a uniform, deep well for jam without cracking the cookie.
- Nut Toasting Magic 🥜Lightly toast pecans before chopping to enhance their nutty flavor and add a beautiful depth to the cookie's overall taste.
- Jam Selection Secrets 🍓Choose thick, high-quality preserves that won't run during baking - seedless varieties work best for a clean, elegant look.
- Cooling Technique 🍪Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking and ensure a perfect set.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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