Description
Delicious brown sugar pecan thumbprint cookies filled with sweet raspberry jam, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- 1 cup brown sugar, packed (200 grams)
- 1/2 cup unsalted butter, softened (113 grams)
- 1/2 cup finely chopped pecans (60 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1 large egg yolk
- 1/2 cup raspberry jam (160 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened unsalted butter and brown sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually add the all-purpose flour and finely chopped pecans to the butter mixture and mix until just combined.
- Portion out the dough and roll it into balls about 1 inch in diameter, placing them on the prepared baking sheet.
- Press down in the center of each dough ball to create an indentation.
- Spoon about 1/2 teaspoon of raspberry jam into each thumbprint.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze leftover cookies for up to three months.
- For a deeper flavor, toast the pecans before chopping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: brown sugar, pecan, thumbprint cookies, raspberry jam, dessert