NatashasKitchen.comThumbprint Cookies Recipe
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Ingredients
Serves 40- 1 cup raspberry jam
- 1 egg yolk (room temperature)
- 1 cup toasted pecans (finely chopped )
- 1 tsp vanilla extract
- 1 1/2 cup unsalted butter ((3/4 lb) softened at room temperature)
- 1 cup granulated sugar
- 1/4 tsp fine sea salt
- 3 1/3 cup all-purpose flour (*measured correctly)
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Steps
- Step 1
Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. Using a stand mixer, whisk together the softened butter and sugar on high speed for 2-3 minutes. Add in the egg yolk and vanilla extract and beat until combined.
- Step 2
Switch the whisk to to a flat beater. Add in the flour, salt, and chopped toasted pecans, mix just until combined, scraping down the sides of the bowl if needed.
- Step 3
Use a small cookie scoop, or a spoon to portion out equal-sized rounds (about 1 Tbsp each) of the cookie dough into a baking sheet lined with parchment paper. Roll each piece of dough into a ball and place them 2 inches apart. Indent dough balls as you go.
- Step 4
Use your thumb or the back of the teaspoon, and press halfway into the center of each cookie.
- Step 5
Fill each cookie in the center with jam. Bake at 350°F for 13-15 minutes or until the edges are just beginning to turn golden. If baking on 2 racks, rotate the pans halfway. Transfer to a rack to cool completely before serving.
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Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. Using a stand mixer, whisk together the softened butter and sugar on high speed for 2-3 minutes. Add in the egg yolk and vanilla extract and beat until combined.
Source: NatashasKitchen.com
