Pecan Thumbprint Cookie Recipe
Tip: For a nut-free option, roll in coconut instead of pecans.
Position rack in centre of oven, then preheat to 300°F. Line a baking sheet with parchment.
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.
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.
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.
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.
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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