Classic Thumbprint Cookies with Jam and Pecans (Recipe)
These thumbprint cookies with jam and pecans are buttery, a little soft, a little crisp, and filled with fruity jam in the center.
Ingredients
- 1 cup butter, softened (227g) salted or unsalted is fine
- ½ cup granulated sugar (100g)
- 2 egg yolks
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour (281 g)
- ½ tsp salt (if using salted butter, you can skip this)
- 2 egg whites
- 1 cup finely chopped pecans
- ½ cup jam
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using an electric beater or a whisk, cream together the sugar and butter until fluffy.1 cup butter, softened (227g), ½ cup granulated sugar (100g)
- Mix in the egg yolks and vanilla, then mix in the flour and salt (if using).2 egg yolks, 1 tsp vanilla extract, 2 ¼ cups all-purpose flour (281 g), ½ tsp salt (if using salted butter, you can skip this)
- 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.2 egg whites
- Place the finely chopped pecans into a small bowl.1 cup finely chopped pecans
- Scoop about a tablespoon and a half of cookie batter and roll it into a ball between your hands.
- Dip the cookie dough ball into the egg whites, then dip it into the pecan pieces.
- Place about 8 cookies onto a baking sheet about 2 inches apart, and place the rest of the cookie dough into the fridge.
- 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.½ cup jam
- Bake the cookies for 12-14 minutes, then let them cool completely before eating.