Jam Thumbprints

These cookies always remind me of my sister. She doesn't have much of a sweet tooth (I must have gotten the bulk of that gene) and doesn't care a whole lot for most cakes and cookies. But she loves these jam thumbprints, so called for the indentation you make with your thumb to create a spot for a bit of jam. She makes them every year at Christmas. 

They are dense little cookies, almost like shortbread, encrusted with chopped pecans and ornamented with a lovely spot of bright, red jam. The cookie itself isn't terribly sweet, but the jam gives it that little punch of sugar that balances everything out. 

My sis is on the road at this moment, coming to my house to watch Jack so that Brad and I can have a little getaway before baby #2 arrives. We're going to go downtown and see the Christmas displays, have some good food and just be the two of us. I'm really looking forward to it. 

The house is ready for her arrival. Chili on the stove, a bed made up, and a small plate of jam thumbprints, cheerily waiting for her to walk through the door. 

Jam Thumbprints
Makes about 2 dozen cookies
Total Time: About 1 to 1 1/2 hours

2/3 cup butter (which is just shy of 11 T.), softened but still cool

1/3 cup sugar

2 eggs, yolks and whites separated

1 tsp. vanilla

1/4 tsp. salt

1 1/2 cups sifted flour

1 cup finely chopped pecans (or walnuts)

1/3 cup raspberry jam or blackberry jam

In a standing mixer, cream butter and sugar together for 3 minutes on medium high speed,

 until light and fluffy.

Separate eggs. Yolks into one bowl. Whites in another.

Add egg yolks, vanilla and salt to mixer.

We will use the whites later.

Beat on medium for one minute, until incorporated, scraping down bowl as necessary.

Sift about 2 cups flour. 

Then measure out 1 1/2 cups of sifted flour, and gradually add it to the mixer. 

Mix until just combined. The dough will be thick like play-doh and rather yellow from the yolks.

In a small bowl, beat egg whites slightly, until just frothy. 

Using 1 T. of dough at a time, dip the dough into the egg whites...

...and roll in the finely chopped nuts.

Place cookie balls on a large baking sheet lined with parchment paper.

You can also just grease the sheet and forgo the paper, but personally, I love how cookies turn out when cooked on parchment.

Press your thumb deeply into the center of each cookie.

Bake for 15 - 17 minutes at 350 degrees.

Transfer to a rack to cool. 

You might need to remind some of the cookies that they are supposed to have an indentation...they tend to puff while baking.

Store cookies in an airtight container for up to 1 week. When ready to serve, fill each indentation with a small amount of your favorite raspberry or blackberry jam. 

If you fill them ahead of time, they will get soggy.

This recipe is from my mom.