Pecan Thumbprint Cookie Recipe

Pecan Thumbprint Cookie Recipe

36-minute recipe Serves 10
These buttery holiday favourites are given an upgrade with whole wheat flour. This thumbprint cookie recipe calls for mixed berry preserves, but you can use any flavour of jam, jarred lemon curd or a dulce de leche caramel spread. (The sky is the limit.)

Tip: For a nut-free option, roll in coconut instead of pecans.
36-minute recipe Serves 10

Directions

Prep: 15-minute | Cook: 21-minute
  • 1

    Position rack in centre of oven, then preheat to 300°F. Line a baking sheet with parchment.

  • 2

    Place pecan pieces in a food processor. Whirl until finely chopped. Transfer to a small shallow bowl. Lightly beat egg white until frothy in a separate small shallow bowl.

  • 3

    Combine flour, sugar, cinnamon and salt in food processor. Whirl until combined. Add egg yolk, butter and vanilla extract. Whirl until a smooth dough forms, scraping down the sides if needed.

  • 4

    Roll dough into 1 tbsp-sized balls. Roll in beaten egg white, coat completely with chopped pecans. Arrange balls 2-in apart on prepared sheet.

  • 5

    Bake for 5 to 6 minutes. Transfer sheet to a rack to cool 1 minute. Then, using your thumb or handle of a wooden spoon, indent the top of each cookie. Spoon a heaped 1/2 tsp preserves into each indent.

  • 6

    Continue baking until cookies are set, about 16 to 18 minutes. Transfer sheet to a rack to cool completely.

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Last updated: January 22nd, 2021

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