Description
These classic Thumbprint Cookies feature a buttery, tender dough studded with toasted pecans and a sweet raspberry jam filling. Perfectly baked to golden edges with a soft center, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 1/2 cup unsalted butter (3/4 lb), softened to room temperature
- 1 cup granulated sugar
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 3 1/3 cup all-purpose flour, measured correctly
- 1/4 tsp fine sea salt
- 1 cup toasted pecans, finely chopped
Filling
- 1 cup raspberry jam
Instructions
- Preheat and cream butter and sugar: Preheat your oven to 350ËšF (175ËšC) and line two baking sheets with parchment paper. In a stand mixer fitted with the whisk attachment, cream the softened butter and granulated sugar on high speed for 2-3 minutes until light and fluffy. Add the egg yolk and vanilla extract, then beat until fully combined.
- Mix dry ingredients: Switch to the flat beater attachment. Add the all-purpose flour, fine sea salt, and chopped toasted pecans to the butter mixture. Mix on low speed just until everything is combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Form cookie dough balls: Using a small cookie scoop or spoon, portion out about 1 tablespoon of dough per cookie. Roll each portion into a smooth ball and place them on the prepared baking sheets, spacing each about 2 inches apart. Gently indent the center of each dough ball as you go to prepare for the jam filling.
- Create thumbprints: Use your thumb or the back of a teaspoon to press into the center of each dough ball, creating a well for the jam. Be careful not to press through the dough to the baking sheet.
- Fill and bake: Spoon about 1 teaspoon of raspberry jam into the indentation of each cookie. Bake in the preheated oven for 13-15 minutes, or until the edges are just starting to turn golden brown. If using two racks, rotate the baking sheets halfway through baking for even cooking. Once baked, transfer cookies to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened but not melted for proper creaming with the sugar.
- Toast pecans until lightly golden to enhance their flavor before chopping.
- Measure flour accurately by spooning it into your measuring cup and leveling it off with a knife to avoid dense cookies.
- Use room temperature egg yolk for better incorporation and texture.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- You can substitute raspberry jam with other fruit preserves like apricot or strawberry for variation.
