Pecan Jam Thumbprint Cookies Recipe

Introduction

These Pecan Jam Thumbprint Cookies are a delightful treat combining a buttery, nutty base with a sweet burst of jam in every bite. Perfect for holiday gatherings or just a cozy afternoon snack, they’re easy to make and sure to impress.

Ingredients

• ½ cup butter (softened)
• ¼ cup brown sugar (packed)
• 1 large egg (separated – yolk and white)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1½ cups pecans (finely chopped)
• ⅓ cup jam (your favorite flavor)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: Finely chop the pecans using a food processor or a handheld chopper. If you don’t have either, finely chop them on a cutting board with a chef’s knife.
3. Step 3: In a large bowl, cream together the softened butter, brown sugar, egg yolk, and vanilla extract until fully combined.
4. Step 4: Add the flour and salt to the mixture and stir until the dough holds its shape.
5. Step 5: Lightly beat the egg white in a small bowl.
6. Step 6: Scoop heaping teaspoons of dough and roll them into 1-inch balls.
7. Step 7: Roll each dough ball in the egg white, then coat evenly with the chopped pecans.
8. Step 8: Place the coated dough balls about 1 inch apart on the prepared baking sheets. Press your thumb or the back of a ¼ teaspoon into the center of each ball to create a well.
9. Step 9: Bake for about 10 minutes until the cookies are lightly browned. If the wells lose shape, gently press them again while the cookies are warm.
10. Step 10: Transfer the cookies to a cooling rack and cool completely before filling.
11. Step 11: Stir the jam gently to loosen it, then add about ½ teaspoon of jam into each thumbprint well.

Tips & Variations

• Use your favorite jam flavor such as raspberry, apricot, or strawberry to customize the cookies.
• For extra flavor, toast the pecans lightly before chopping.
• If you don’t have egg whites, milk or cream can be used to help the pecans stick, though the texture will differ slightly.

Storage

Store the cookies in an airtight container at room temperature for up to four days. To keep the jam fresh, add the jam on the day you plan to serve if storing longer. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, chopped walnuts or almonds work well as substitutes. Just be sure to finely chop them so they adhere nicely to the cookie dough.

What if I don’t have a food processor?

You can chop the pecans by hand using a sharp chef’s knife, but take care to chop them finely and in small batches for even coating.

Pecan Jam Thumbprint Cookies Recipe

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★★★★★

4.5 from 129 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 25 cookies 1x
• Diet: Vegetarian

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Description

Delight in these charming Pecan Jam Thumbprint Cookies, featuring a buttery, tender dough rolled in finely chopped pecans and filled with your favorite jam. Perfectly balanced with a slight crunch from pecans and a burst of fruity sweetness, these cookies are an irresistible treat for any occasion.

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Ingredients

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Cookie Dough

• ½ cup butter (softened)
• ¼ cup brown sugar (packed)
• 1 large egg (separated – yolk used in batter, white for rolling)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon salt

Coating and Filling

• 1½ cups pecans (finely chopped)
• ⅓ cup jam (your favorite flavor)

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line sheet pans with parchment paper to prevent sticking.
2. Chop Pecans: Finely chop the pecans using a food processor; if unavailable, a handheld chopper or knife on a cutting board will work best by chopping in small batches.
3. Mix Wet Ingredients: In a large bowl, combine the softened butter, brown sugar, egg yolk, and vanilla extract until thoroughly blended and smooth.
4. Add Dry Ingredients: Stir in the all-purpose flour and salt until dough forms and holds its shape, ensuring no dry flour remains visible.
5. Beat Egg White: In a separate small bowl, lightly beat the reserved egg white to prepare for rolling the dough balls.
6. Shape Dough Balls: Using a teaspoon, scoop heaping 1-inch-sized dough balls and shape them into smooth spheres.
7. Coat Dough Balls: Roll each dough ball first in the beaten egg white, then coat thoroughly with the finely chopped pecans.
8. Arrange and Indent: Place the pecan-coated balls about 1 inch apart on the prepared baking sheets. Press your thumb or the back of a ¼ teaspoon gently into the center of each ball to create a well for the jam.
9. Bake: Bake the cookies for approximately 10 minutes until they are lightly browned. After baking, promptly re-indent the thumbprint wells if needed to ensure they are deep enough for the jam.
10. Cool: Transfer cookies to a wire rack and cool completely before adding the jam filling.
11. Fill with Jam: Gently stir your favorite jam to loosen it, then fill each thumbprint cavity with about ½ teaspoon of jam.
12. Store: Store the finished cookies in an airtight container for up to four days to maintain freshness.

Notes

• Use your preferred jam flavor for a customizable twist.
• Ensure the pecans are finely chopped so they stick well and provide a good texture.
• Lightly beating the egg white before rolling helps the pecans adhere better.
• If the thumbprint wells shrink after baking, re-indent them while the cookies are still warm to keep them deep for the jam.
• Store cookies in an airtight container at room temperature for best results within four days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan jam thumbprint cookies, thumbprint cookies, pecan cookies, jam-filled cookies, holiday cookies, homemade cookies, baked cookies