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Pecan Thumbprint Jam Cookies

Scott Phillips

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.


  • 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


  • 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.


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.


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Reviews (9 reviews)

  • ahjake02 | 06/12/2021

    Super nutty short cookie- not too sweet and perfectly balanced by the jam!! Try a tart apricot preserve with toasted pecan dough, or concord grape with toasted walnut dough! The recipe makes a lot, so plan to mix it up by using a variety of different jams and jellies.

  • User avater
    StudioCookie | 01/08/2021

    Made these with walnuts too when I ran out of pecans, 1/2 and 1/2.
    Light on flavour and too crumbly for my liking. I thought they might have the texture and weight of shortbread but alas, that was not to be!

  • DiyaKwasny | 05/15/2019

    Made these because I was looking for a way to use up some excess jam in my fridge. The cookie itself is a little light on flavor, not super sweet, and would not be much if it didn't have the jam on top. Also a little too crumbly for my liking. Needs more butter or maybe regular sugar instead of confectioners. Overall, good but not great.

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