Tender, buttery shortbread cookies wrapped in toasted pecans with a luscious dollop of cherry jam in the center. Baked until the pecans are fragrant, and the jam is warm and bubbling. Mercy.
Cherry season is short-lived, so we try to enjoy every moment of their seasonal sweetness. And luckily this delightful fruit can be found in many forms to keep that summer shine year round.
These little gems start with the same basic recipe we use for one of our favorite holiday cookies, a classic jam thumbprint. Instead of using coconut we opted for toasted pecans to pair with the cherry. The cookies are a basic shortbread, made with a generous amount of butter, sweetened with sugar followed by a splash of pure vanilla extract to round out the flavors.
The cookie dough needs to chill for a bit before baking, so we frequently mix up the dough a day or two ahead. When you’re ready to bake, toss the balls of cookie dough in an egg wash, roll them in finely chopped pecans and finish with that jewel-toned jam.
It’s a beautiful, delicate little bite!
Pecan Thumbprints with Cherry Jam
¾ pound of unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3-½ cups all-purpose flour
¼ teaspoon kosher salt
2 extra-large eggs
2 tablespoon water
3-½ cups finely chopped lightly toasted pecans
1 jar cherry preserves, 13-ounces
Cream the butter on medium speed then add the sugar and blend together. Add the vanilla extract and cream into the butter and sugar.
In a small bowl whisk together the flour and kosher salt. Add the flour to the butter and sugar about 1 cup at a time, blending in on low speed until the dough comes together.
Don’t over mix the dough or the cookies will not be as tender.
Turn the dough out onto a sheet of parchment paper that is lightly dusted with flour. Divide the dough into two pieces and gently shape each into a flattened round. Wrap each round of cookie dough in a sheet of parchment paper then drop into a storage bag and chill for at least 30 minutes. Can be kept chilled for 4 to 5 days.
When you’re ready to bake, measure out pieces of dough about ½ ounces each. Roll them gently into round balls.
Whisk the egg and the water together in a small bowl. Place the chopped pecans in a separate bowl.
Toss each ball of cookie dough through the egg wash then roll them in the toasted pecans. Place them on a baking sheet lined with either a Silpat liner or with parchment paper, leaving about 2” between cookies. Using the back of a melon baller, gently press an indentation into each cookie. (You can also use your thumb, hence the name!)
Fill with about a teaspoon of the cherry jam.
Bake the cookies in a 350-degree oven for 20 to 25 minutes or until the pecans on the cookies are fragrant and the cookies are set. Check at 20 minutes. Cool on the pans for about five minutes then transfer to a wire rack to cool completely. Store in a sealed container.
Makes about 4 dozen cookies.
Pecan Thumbprints with Cherry Jam
Equipment
- Electric mixer
- baking sheets
- silpat liners or parchment paper
Ingredients
- ¾ pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3-½ cups flour
- ¼ teaspoon kosher salt
- 2 extra-large eggs
- 2 tablespoons water
- 3-½ cups finely chopped pecans, that have been lightly toasted
- 1 jar cherry preserves, 13-ounces
Instructions
- Preheat the oven(s) to 350-degrees.
- Cream the butter on medium speed then add the sugar and blend together.
- Add the vanilla extract and cream into the butter and sugar.
- In a small bowl whisk together the flour and kosher salt. Add the flour to the butter and sugar about 1 cup at a time, blending in on low speed until the dough comes together. Don’t over mix the dough or the cookies will not be as tender.
- Turn the dough out onto a sheet of parchment paper that is lightly dusted with flour. Divide the dough into two pieces and gently shape each into a flattened round. Wrap each round of cookie dough in a sheet of parchment paper then drop into a storage bag and chill for at least 30 minutes.
- When you’re ready to bake, measure out pieces of dough about ½ ounces each. Roll them gently into round balls.
- Whisk the egg and the water together in a small bowl. Place the chopped pecans in a separate bowl.
- Toss each ball of cookie dough through the egg wash then roll them in the toasted pecans. Place on a baking sheet lined with either a Silpat liner or with parchment paper, leaving about 2” between cookies.
- Using the back of a melon baller, gently press an indentation into each cookie. (You can also use your thumb, hence the name!) Fill with about a teaspoon of the cherry jam.
- Bake the cookies in a 350-degree oven for 20 to 25 minutes or until the pecans are fragrant and the cookies are set. Check at 20 minutes.
- Cool on the pans for about five minutes then transfer to a wire rack to cool completely. Store in a sealed container.
