You can’t get more Southern than pecan thumbprint cookies. When I first thought of making my cookie book, I wanted to include all the cookies that my mother and my mother-in-law, both definitely Southern cooks, had passed on to me. These cookies are particularly fun to make with kids as they are first rolled into a ball. (Wash their little hands first!)
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- ½ cup unsalted butter, room temp
- 1/3 cup firmly packed light brown sugar
- ¾ teaspoon vanilla extract
- 1 egg yolk
- ¾ cup pecans, coarsely ground
Pre-heat oven to 350 degrees and prepare two baking sheets with parchment paper
- Sift together the flour and salt into a small bowl and set aside.
- Combine the butter, brown sugar, and vanilla in a large bowl and beat until light and fluffy.
- Mix in the egg yolk.
- Add the flour mixture and pecans and mix until just incorporated.
- Roll pieces of the dough between your palms to form 1” balls.
- Space 1 ½” apart on baking sheet.
- Using your thumb, make a depression about ¼” deep in the center of each ball.
- Bake the cookies for 10 minutes. Fill the depression in the cookies with jam.
- Continue baking the cookies about 10 minutes longer.
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 5 days.