Pecan Thumbprint Jam Cookies

Pecan Thumbprint Jam Cookies
  1. 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
  2. 1/2 t. table salt
  3. 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
  4. 6 oz. (1-1/2 cups) pecans, toasted and finely ground in a food processor
  5. 3 oz. (1 cup) confectioners’ sugar
  6. 2 t. pure vanilla extract
  7. 1/2 to 3/4 cup red raspberry preserves with seeds
  1. For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
  2. Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour and salt to blend. Using a stand mixer with the paddle attachment, beat the butter and pecans on medium speed until very soft and light, about 3 min. Beat in the confectioners’ sugar and vanilla until thoroughly combined, about 1 min. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly blend in the flour until totally incorporated, about 30 seconds.
  3. Using your hands, roll the dough into 1- to 1-1/4-inch balls and set them about 2 inches apart on ungreased cookie sheets. Press your thumb into the middle of each dough ball to create a well for the preserves. Stir the preserves to loosen and then spoon about 1/2 tsp. into the middle of each dough ball. Bake until the cookies are golden brown, about 20 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.
  1. For uniform results, use a cookie scoop. Back of a 1/4 t. round measuring spoon can be used to make wells for the jam.
  2. The cookies can be stored in an airtight container for three to four days.
Adapted from Fine Cooking
Adapted from Fine Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.