Pecan Thumbprint Cookies
1 cup unsalted butter, softened
1/3 cup firmly packed light brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/3 cup very finely chopped pecans
1/2 cup any flavor fruit jam or jelly, room temperature
Prep time: 20 mins
Cook time: 15 mins
Makes: About 24 cookies
With a mixer, cream the butter and sugars. Add the egg and mix well. Add the vanilla extract and salt. Mix well.
Gradually add the flour, mixing well after each addition. Add the pecans and mix well. Place dough in the refrigerator for 30 minutes to chill.
Heat oven to 325 F. Line a cookie sheet with parchment or a nonstick silicone baking mat. Use a 1 1/2 tablespoon cookie scoop to scoop out the dough and roll into a ball. Place on the baking sheet about 2 inches apart. Once the cookie sheet is full, gently press your thumb halfway into each cookie making a well. Fill each well with about 1/2 teaspoon of your favorite jam or jelly.
Bake 14 to 16 minutes or until just starting to brown around the edges. Allow to cool on the pan for about 5 minutes before transferring to a wire cooling rack.
Work in batches until all the dough has been used, being sure to store the dough in the refrigerator between batches. Store cooled cookies in an airtight container.