Lisa Atwood, Rebecca Courchesne, Rick Field

Pecan-Apricot Thumbprint Cookies

Name: Pecan-Apricot Thumbprint Cookies
Yield: Makes about 2 dozen cookies
Ingredients: ½ cup (5 oz/155 g) Apricot Jam (facing page) or other fruit jam; ½ cup (5 oz/155 g) Apricot Jam (facing page) or other fruit jam; 1 egg yolk; ¾ cup (3 oz/90 g) pecans, coarsely ground; ⅓ cup (2½ oz/75 g) firmly packed light brown sugar; ¾ tsp pure vanilla extract; ⅛ tsp salt; ½ cup (4 oz/125 g) unsalted butter, at room temperature; 1 cup (5 oz/155 g) all-purpose (plain) flour

Preparation info

Makes about
2 dozen
cookies

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

These small cookies are irresistible, and children will be happy to help you make them by forming small thumbprints in the dough. Filling half of the cookies with one type of jam and half with another type adds attractive and colorful contrast to a plate of these popular sweets.

Ingredients

1 cup (5 oz/155 g) all-purpose (plain) flour
⅛

Cookies
Vegetarian

Method

Preheat the oven to 350°F (180°C).

In a small bowl, sift together the flour and salt. In a large bowl, using an electric mixer on high speed, beat the butter, brown sugar, and vanilla until light and fluffy. Beat in the egg yolk. Reduce the speed to low. Add the flour mixture a