Lately I have been making so many kinds of cookies in an uncontrollable burst of baking. I already know that I have “baking periods” (for example, a pie period or bundt cakes period), but I have not had a cookie period for very long. Cookies are one of the things really like to make, especially because it is very easy, very fast and the result is always satisfying and tasty.
There is hardly a moment in which we do not have cookies inside the jar in our kitchen, and cookies are absolutely my GO TO whenever I want to bake something quick and tasty. What I like most about cookies is the diversity they allow in flavors, shapes and sizes, and it is always a fun baking them on a rainy afternoon or just when you have a spare hour or two.
The following thumbprint cookies combine two flavors that I really like – jam and pecans. These thumbprint cookies are coated with pecans and filled with jam. They are very easy to prepare, are made of a buttery melt-in-your-mouth dough that is crunchy on the outside thanks to the pecans. The jam in the center adds sweetness and makes them look beautiful and appetizing. It’s simply the perfect treat on cold winter days.
Pecan Thumbprint Cookies with Jam Filling
For the dough:
- 175 grams (1 1/4 cups) all-purpose flour
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 100 grams (1 stick) cold butter cut into cubes
- 100 grams (1/2 cup) sugar
- 1 large egg yolk
- 1-2 tablespoons water optional, as needed
- 1 egg white
- 2 tbsp. milk
- 100 grams (1 cup) finely chopped pecans
For the filling:
- 100-150 grams (5-6 heaping tablespoons) of jam
- sugar powder
In a food processor with a steel blade, put flour, salt, vanilla, butter and sugar and blend at high speed until a crumbly mixture is obtained.
Add the yolk and continue to blend until large chunks of dough form. If the dough does not combine - add a little water gradually.
Transfer the dough to a work surface and create walnut-sized balls.
In a small bowl, mix egg white and milk until mixed.
Dip the dough balls in the egg white mixture and coat with chopped pecans.
Place the dough balls on an oven tray lined with baking paper.
Using a small cap or a Parisian spoon, create a deep depression in the center of each ball.
Cool the cookies for 30 minutes in the freezer before baking.
Preheat the oven to 170c degrees.
10. Bake the cookies for 10 minutes until they spread slightly, but still soft.
11. With a teaspoon, fill the jugs with jam and return for another 5 minutes of baking or until golden brown.
12. Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Keep the cookies in a closed jar at room temperature for up to a week.
- You can use any jam you like, according to your personal taste.
- You can use any type of nuts you like or combine different types.
- It is important not to omit the salt in the dough since it slightly balances the sweetness.