Yield: Yields about 4 dozen cookies.
These raspberry jam-filled thumbprints are easy to love: They call for a few simple ingredients you’ve likely got on hand, they’re super-easy to make, they’re sweet and nutty, and they’re gorgeous on a cookie platter.
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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.
I was careful measure and weigh but I found the dough way too dry and crumbly when mixed so added some water until it came together. Made them with raspberry, strawberry and apricot jam. Pretty picky to make so not sure I will make again.
These are dangerously good, in that eat-the-whole-batch way. The cookie is delicate, crumbly, and not too sweet, so the pecan flavor comes through clearly. The jam provides the perfect complement to the buttery, nutty cookie. These would make great holiday cookies-- but then I would have to share.
Made cookies for husband's co-workers. They loved them. Easy to make and really good.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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