Thumbprint Cookies Recipe Instructions

• Preheat your oven to 350°F (175°C) to ensure even baking.
• Line your baking sheet with parchment paper to prevent sticking and ease cleanup.
• In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat on medium speed until light and fluffy, about 2-3 minutes.
• Add the egg yolk and vanilla extract to the creamed mixture. Beat until well combined, scraping down the sides as needed.
• In a separate bowl, whisk together the all-purpose flour and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
• Fold in the finely chopped toasted pecans evenly throughout the dough.
• Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing cookies apart. Use your thumb or a teaspoon to make an indentation in the center of each cookie.
• Fill each indentation with raspberry jam carefully, being generous but not overfilling to prevent bubbling over.
• Bake the cookies for 12-15 minutes or until the edges are lightly golden. Watch closely to avoid overbaking.
• Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!