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Place the beaten egg white in a small bowl.
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Place the finely chopped pecans in another shallow bowl.
3. Shape the Cookies
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Roll chilled dough into 1-inch balls (about 1 tablespoon each).
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Dip each dough ball into the egg white, letting excess drip off.
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Roll in chopped pecans until fully coated.
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Place onto the lined baking sheet about 2 inches apart.
4. Create the Thumbprints
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Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each cookie.
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Be gentle so the cookies don’t crack too much — small cracks are fine.
5. Fill with Jam
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Add ½ teaspoon of jam into each indentation.
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Do NOT overfill — the jam will bubble slightly while baking.
6. Bake
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Bake for 12–15 minutes, or until the edges and pecans are lightly golden.
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Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
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The jam will thicken and set as the cookies cool.
🌟 Tips for Perfect Thumbprints
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Chill the dough if it feels too soft — cold dough keeps its shape better.
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Use good-quality jam for best flavor.
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Finely chopped pecans stick better than large chunks.
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You can refill the jam slightly after baking if needed for a fuller look.
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Store in an airtight container for up to 1 week or freeze for 3 months.
❤️ Variations
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Almond lovers: use almonds instead of pecans + almond extract.
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Holiday flavors: fill with cranberry jam or apricot preserves.
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Chocolate version: fill centers with melted chocolate instead of jam.
