Classic Thumbprint Cookies with Jam and Pecans (Edit recipe)

14 recipes
|
5 followers

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 (or even lemon curd or chocolate hazelnut spread). These cookies are a great option for holiday parties, cookie trays, or cozy baking days at home. If you want an even richer chocolate cookie option, check out our Fudgy Double Chocolate Brownie Cookies.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

14 minutes

INGREDIENTS

9

Serves: 24

Ingredients

1 cup Butter, Salted, softened (227g) (salted or unsalted is fine)
.5 cup Granulated White Sugar
2 Egg Yolk
1 tsp Vanilla Extract
2.25 cups All Purpose Flour
.5 tsp Salt, (if using salted butter, you can skip this)
2 Egg Whites
1 cup Pecans, finely chopped
.5 cup Raspberry Jam, (or other flavor)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and line a baking sheet with parchment paper.
Using an electric beater or a whisk, cream together the sugar and butter until fluffy.
Mix in the egg yolks and vanilla, then mix in the flour and salt (if using).
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.
Place the finely chopped pecans into a small bowl.
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.
Bake the cookies for 12-14 minutes, then let them cool completely before eating.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	181
Fat:	10 g
Carbohydrates:	18 g
Protein:	2 g
Cholesterol:	20 g
Sodium:	112 mg
Fiber:	0 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.