Pecan Thumbprint Cookie Recipe

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.