Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Buttery shortbread cookies rolled in crushed pecans, pressed down in the center with your thumb, and filled with strawberry jam! Such a delicious and beautiful cookie!
Author:
Recipe type: Holiday Cookie
Serves: 48
Ingredients
  • 1 cup softened butter
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 and ⅓ cups +1 tbsp all-purpose flour
  • ½ cup crushed pecans
  • ½ cup strawberry jam
Instructions
  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
  2. In a stand mixer or with a hand mixer, cream together the butter and sugar for 1-2 minutes or until well combined.
  3. Mix in the eggs yolks, vanilla extract, and salt until fully combined.
  4. Next, mix in the flour. Mix until the dough is no longer crumbly.
  5. Roll 1 tbsp of dough into a ball. I like to use my 2 tbsp cookie scoop and break the scooped dough in half to get the right size of ball. If you have a 1 tbsp cookie scoop, that would be perfect.
  6. Once you have the dough ball rolled, roll it in the crushed pecans and place it on the prepared cookie sheet. Use your thumb to make a small dip in the cookie. Fill the dip with ½ tsp of strawberry jam.
  7. I prefer to get all the cookies rolled in the nuts and on the cookie sheet before doing the jam step. It makes it more streamlined.
  8. Bake at 350°F for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 5-10 minutes.
  9. Carefully transfer the cookies to a wire rack to cool completely.
  10. ENJOY!
Recipe by Real Life Dinner at https://reallifedinner.com/thumbprint-cookies/