These are close to Pecan Shortbread, but filled with jam instead of rolled in icing sugar…and I’m pretty sure any kind of jam would be delightful. I adapted this from Anna Olson’s book, ‘Back to Baking’ – enjoy!
Pecan Peach Thumbprint Cookies
1 c. butter, softened
1/2 c. brown sugar, packed
1 egg, separated
1 t. vanilla
2 c. flour
1/4 t. salt
3/4 c. finely chopped pecans
1/3 c. your favorite jam
Preheat the oven to 350 and line a couple of baking sheets with parchment. Using your electric mixer, beat together the butter and sugar and then add in the egg yolk and vanilla and beat again until smooth. Add in the flour and salt and mix until combined, then roll the dough into even tablespoon sized balls – I used the kitchen scale for this…they’re so much prettier when uniform! – and you should get 36.
Once the dough is all rolled into balls, whisk the egg white into a small bowl, and put the pecans into a second small bowl. Roll each ball in the egg white, then roll each completely in the pecans and then place them on the baking sheets – they can be quite close together as they don’t really spread. When your baking sheets are full, use the end of a wooden spoon to carefully press an indentation into the center of each ball. Bake for about 13 minutes until the bottoms are slightly browned and as soon as you remove them from the oven, re-press your center indentation with the wooden spoon.
Once cooled (or not) fill each with a touch of jam (warming the jam first helps), and then do your best not to inhale them all at once!
- Category: Cookies, Pecan, Peach