Nutty Jam Thumbprints
These Nutty Jam Thumbprints could win a cookie contest on looks alone, but they’re just as delicious as they are pretty.
Ingredients
- ¼ cup plus 2 tablespoons granulated sugar
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1½ cups pecans
- ½ pound (2 sticks) unsalted butter, softened and cut unto 1-inch chunks
- 2 teaspoons vanilla extract
- Confectioners' sugar, for dusting
- ½ cup favorite jam, jelly or preserves (best quality, such as Bonne Maman)
Instructions
- Put the granulated sugar in the food processor and process until it is fine and powdery, about 30 seconds. (Be sure to cover the feed tube so the powder doesn’t float out.)
- Add the flour, salt and pecans and pulse until the nuts are finely ground.
- Add the butter and vanilla and process until the mixture looks damp and comes together. Transfer the dough to a bowl, cover with saran wrap and refrigerate at least one hour or overnight.
- Position racks in upper and lower thirds of the oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use the tip of a wooden spoon handle to press an indentation about ¾ of the way down into the center of each ball (twist slightly to release; if the handle sticks, dip it in flour). Bake for 22 to 24 minutes, or until lightly colored on top and golden brown on the bottom. (If your oven cooks unevenly, rotate cookies from top to bottom and from front to back halfway through baking time.)
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Using a sieve, dust cookies with confectioners’ sugar. Use a tiny spoon or the tip of a teaspoon handle to fill with jam, jelly or preserves.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. (For best results, add the jam after defrosting.)
Nutrition Information
Powered by 
- Serving size: 1 cookie
- Calories: 90
- Fat: 6 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 3 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 26 mg
- Cholesterol: 10 mg