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.
Ingredients
Scale
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)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line sheet pans with parchment paper to prevent sticking.
- 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.
- Mix Wet Ingredients: In a large bowl, combine the softened butter, brown sugar, egg yolk, and vanilla extract until thoroughly blended and smooth.
- Add Dry Ingredients: Stir in the all-purpose flour and salt until dough forms and holds its shape, ensuring no dry flour remains visible.
- Beat Egg White: In a separate small bowl, lightly beat the reserved egg white to prepare for rolling the dough balls.
- Shape Dough Balls: Using a teaspoon, scoop heaping 1-inch-sized dough balls and shape them into smooth spheres.
- Coat Dough Balls: Roll each dough ball first in the beaten egg white, then coat thoroughly with the finely chopped pecans.
- 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.
- 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.
- Cool: Transfer cookies to a wire rack and cool completely before adding the jam filling.
- Fill with Jam: Gently stir your favorite jam to loosen it, then fill each thumbprint cavity with about ½ teaspoon of jam.
- 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
