Pecan Thumbprint Jam Cookies

Pecan Thumbprint Jam Cookies
Photo by Scott Phillips


  • 2 tsp. pure vanilla extract
  • ½ to ¾ cup red raspberry preserves with seeds
  • 6 oz. (1-½ cups) pecans, toasted and finely ground in a food processor
  • 3 oz. (1 cup) confectioners’ sugar
  • ¾ lb. (1-½ cups) unsalted butter, softened at room temperature
  • ½ tsp. table salt
  • 14-¼ oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour and salt to blend. Using a stand mixer with the paddle attachment, beat the butter and pecans on medium speed until very soft and light, about 3 min. Beat in the confectioners’ sugar and vanill...

View full recipe at Fine Cooking


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