My Recipe Box

Pecan Thumbprint Jam Cookies


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.

  • 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
  • 1/2 tsp. table salt
  • 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
  • 6 oz. (1-1/2 cups) pecans, toasted and finely ground in  a food processor
  • 3 oz. (1 cup) confectioners’ sugar
  • 2 tsp. pure vanilla extract
  • 1/2 to 3/4 cup red raspberry preserves with seeds
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.

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.

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.

The cookies can be stored in an airtight container for three to four days.

Photo: Scott Phillips

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.

One of the best cookies i have EVER made.... everyone who has tried them has asked for the recipe and seconds!!!!!!!

so yummy

This is absolutely my favorite cookie. Wonderful, wonderful, wonderful. Easy, yummy, makes a lot of cookies with each batch. No strange, hard-to-find ingredients. Great recipe.

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