Pecan Thumbprints with Cherry Jam
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.
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.
Notes
The dough can be kept chilled for 4 to 5 days.