These pecan-crusted jam thumbprints are soft, buttery, and filled with perfectly sweet jam. They’re classic holiday favorites — but truly perfect any time of year. The dough mixes quickly, the nuts give the cookies a wonderful crunch, and that jewel-like jam center makes them stunning in a cookie box or gift tray.
🍪 Ingredients
For the Cookie Dough
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1 cup (226 g) unsalted butter, softened
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2/3 cup granulated sugar
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1 large egg, separated
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1 teaspoon pure vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon salt
For Rolling
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1 ½ cups finely chopped pecans
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Reserved 1 egg white, lightly beaten
For Filling
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About ½ cup jam (raspberry, strawberry, blackberry, or your favorite)
👩🍳 Instructions
1. Make the Dough
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In a large mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
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Add the egg yolk and vanilla, mixing until smooth.
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Add the flour and salt, stirring until a soft dough forms.
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Cover the dough and refrigerate for 30 minutes to make rolling easier.
