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Apricot jam spooned into thumbprint cookies.
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Pecan Jam Thumbprint Cookies

These bite-sized thumbprint cookies are a classic.  Roll these cookies in pecans and fill with your favorite jam for a simple to make cookie that everyone will love.
Course Cookie
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 25 each
Calories 75kcal

Ingredients

Cookie Dough

  • ½ cup butter softened
  • ¼ cup brown sugar packed
  • 1 large egg separated - the egg yolk is used in the batter and then roll the balls in the egg white.
  • t teaspoon pure vanilla extract
  • 1 cup AP flour
  • ¼ teaspoon salt
  • cups pecans, halves finely chopped
  • cup jam use your favorite flavor

Instructions

  • Preheat oven to 350 degrees F., and prepare sheet pans with parchment paper.
  • The pecans need to be finely chopped so they stick to the cookies. Place the pecans in a food processor and chop until the pecans are fine. If you don't have a food processor, a handheld chopper will work, but it will be best to chop the pecans in small batches, or chop the pecans on a cutting board with a chef's knife.
  • In a large bowl mix the softened butter, sugar, egg yolk, and vanilla until thoroughly mixed.
  • Add the flour and salt and mix until combined, and the dough holds its shape.
  • In a small bowl add the egg white and beat slightly.
  • Shape the dough into 1" balls, I find using a teaspoon to scoop the dough makes the right size of dough balls. I do make a heaping teaspoon of dough.
  • Roll the dough balls in the egg white, then roll in the chopped pecans. 
  • Place the balls 1" apart on the baking sheets, then press your thumb or the back of a ¼ teaspoon into the center of each dough ball.
  • Bake for about 10 minutes until lightly browned. You may need to re-indent the cookies when you remove them from the oven to have a deep well. completely
  • Remove the cookies to a cooling rack and cool completely before adding the jam.
  • Gently stir the jam to make it easier to fill the thumbprint wells, and then proceed to add jam to each well.  This is usually a ½ teaspoon.
  • Store the cookies in an airtight container for up to four days.

Notes

Stylized 'thumbprint cookies' text in cursive on a peach-colored circle background.
 
 
Make sure the pecans are chopped fine so they will stick to the rolled dough.
For the jam, I find it easier to stir the jam to make it a soft and fluid consistency before spooning it into the thumbprint well.
You can also add the jam to the unbaked cookies and then bake for 10 minutes.  This sets the jam in the cookie. 
 
 

Nutrition

Serving: 1cookie | Calories: 75kcal | Carbohydrates: 6.9g | Protein: 0.9g | Fat: 4.9g | Saturated Fat: 1.9g | Cholesterol: 11mg | Sodium: 17mg